Pesto Beet Bowls
with Lemon-Chive Butter Beans & Wild Rice
Despite its name, wild rice isn't actually a rice at all! These nutty, chewy grains are actually the seeds of marsh-dwelling grass, abundant in fiber, protein, and micronutrients. Butter beans, also known as lima beans, have a mild, creamy flavor and texture. Sweet roasted beets tossed in balsamic vinegar make this earthy bowl complete.
INGREDIENTS
- 1 carrot, peeled and diced
- 1/2 cup wild rice
- 1 tsp dried thyme
- 4 tsp vegetable broth concentrate
- 1 beet, peeled and cut into wedges
- 1 tbsp balsamic vinegar
- 13.4 oz butter beans, drained and rinsed
- 1 lemon, zested, half juiced and half cut into wedges (divided)
- 0.25 oz chives, minced
- 1/4 cup vegan basil pesto
- 2 tbsp olive oil*
- Salt*
- Pepper*
INSTRUCTIONS
Preheat oven to 425°F. Heat 1 tsp olive oil in small saucepan over medium-high heat. Add carrot and cook until softened, 3 to 5 minutes. Add wild rice, ¾ cup water, thyme, broth concentrate, and a pinch of salt and stir. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 28 to 32 minutes. (4-serving meal: use 2 tsp vegetable oil, 1½ cups water)
Combine beet, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until tender, 16 to 20 minutes. Add vinegar to roasted beet and toss directly on baking sheet. (4-serving meal: use 4 tsp olive oil) (TIP: Beets can stain cutting boards and other surfaces, so be careful.)
Stir together butter beans, just 1 tsp lemon zest, lemon juice, chives, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. (4-serving meal: use 2 tsp lemon zest, 2 tbsp olive oil)
Divide wild rice, beets, and lemon-chive butter beans between bowls. Dollop with pesto and sprinkle with remaining lemon zest. Serve with lemon wedges. Enjoy!
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White Bean Cassoulet with Smoky Cremini Mushrooms & Basil Pesto
Lemon Braised Chickpeas with Rosemary & Cashew Cheese
Chipotle Stewed Swiss Chard Bowl with Black Beans & Spinach Salsa Verde
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
Greek Butter Beans with Lemon Potatoes & Tzatziki
