1cupshort grain brown ricecooked according to package directions
1largebunch of broccolicut into florets
2ouncesMonterey jack cheeseshredded
For the White Bean Tahini Sauce:
2cupscooked white beans(or 1 15-ounce can cannellini beans drained)
juice of 1 lemon
salt to taste
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.
Recipe cook time does not include rice cooking time.
Pinch and Swirl | Brown Rice and Vegetables with White Bean Tahini Sauce | https://pinchandswirl.com/brown-rice-vegetables-white-bean-tahini-sauce/