Beans and Greens Ragout

Combine the brown rice, 1 ¼ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Fluff brown rice with a fork.

Place a large pot over medium-low heat with 3 tbsp olive oil. Peel garlic and add to the pot with a pinch of salt. Cook the garlic, stirring occasionally, until lightly browned and tender, about 4 to 5 minutes.

Peel and dice the onion. Destem the mustard greens and roughly chop the leaves. Drain and rinse the cannellini beans. Transfer just 4 cloves roasted garlic to a bowl, leaving 2 remaining cloves and the garlic oil in the pot.

Return the large pot to medium-high heat. Add the diced onion and a pinch of salt and pepper and cook until softened, about 3 to 5 minutes. Add the tomato paste and Old Bay and cook until fragrant, about 1 minute. Add the mustard greens, cannellini beans, vegetable broth concentrate, and 2 cups water. Bring ragout to a simmer and cook until the greens are tender, about 5 to 6 minutes.

Set the oven to broil on low or pop the gluten-free bread into the toaster and toast until lightly browned. Roughly chop the reserved roasted garlic. Remove the toasts from the oven or toaster, spread with chopped roasted garlic and sprinkle with salt.

Ladle the beans and greens ragout into large bowls. Top with a scoop of the brown rice. Serve ragout with garlic toasts and sprinkle with parmesan.