| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pound sliced mixed mushrooms
- 2 red bell peppers, cut into strips
- 1 medium zucchini, halved lengthwise and sliced
- 1/4 cup walnuts, roughly chopped
- 1 clove garlic, finely chopped
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 15-ounce can low-sodium cannellini beans, drained and rinsed
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup chopped fresh parsley
- 5 cups frozen brown rice (or prepared brown rice)
- 1 cup sprouts (optional)
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.
- Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; puree until smooth. Add the parsley and pulse until just combined.
- Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts.
Nutrition Facts
| Calories | 549 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 542 milligrams |
| Carbohydrates | 82 grams |
| Dietary Fiber | 12 grams |
| Protein | 17 grams |
Reviews
I doubled the garlic and added onions to the veggies. Very Delicious!!
I’m not sure I really understood the concept… maybe being an east coast gal has something to do with it! If I were to make it again, I’d double the garlic and half the amount of parsley. But overall, it wasn’t anything to write home about.