Brown Rice and Vegetables with White Bean Tahini Sauce
You can easily make this vegan if you like by skipping the cheese.
Servings: 4 people
Ingredients
- 1 cup short grain brown rice cooked according to package directions
- 1/4 cup slivered almonds
- 2 zucchini squash diced
- 1 large bunch of broccoli cut into florets
- 2 ounces Monterey jack cheese shredded
For the White Bean Tahini Sauce:
- 1 clove garlic minced
- 2 cups cooked white beans (or 1 15-ounce can cannellini beans drained)
- 1/2 cup tahini
- juice of 1 lemon
- water as needed
- salt to taste
Instructions
- Heat water over medium-high heat in a pan with a steamer insert.
- Meanwhile, heat a small skillet over medium heat. Add slivered almonds to skillet; cook and stir until lightly brown, about 3 minutes. Transfer to a small bowl.
- Add zucchini and broccoli to steamer basket and cover. Steam for 5-6 minutes until vegetables are crisp tender.
- While the vegetables steam, make the white bean tahini sauce. Combine garlic, white beans, tahini, and lemon juice in a blender pitcher. Blend until smooth, adding water as needed to reach a creamy sauce consistency. Salt to taste.
- To assemble the dish: divide rice among 4 serving bowls; divide vegetables among the bowls; pour white bean tahini sauce over vegetables. Top each serving with shredded cheese and toasted almonds.
Notes
Recipe cook time does not include rice cooking time.
Nutrition
Calories: 622kcal | Carbohydrates: 78g | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 151mg | Potassium: 1476mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1272IU | Vitamin C: 155mg | Calcium: 336mg | Iron: 7mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
