Pesto Beet Bowls
with Lemon-Chive White Beans & Wild Rice
Despite its name, wild rice isn't rice at all! These nutty, chewy grains are actually the seeds of marsh-dwelling grass, abundant in fiber, protein, and micronutrients. Cannellini beans have a mild, creamy flavor and texture. Sweet roasted beets tossed in balsamic vinegar make this earthy bowl complete.
Nutrition (per serving)
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INGREDIENTS
- 1 carrot, peeled and chopped
- 6 oz wild rice
- 1 tsp dried thyme (divided)
- 8.8 oz cooked beets, cut into wedges
- 1 tbsp balsamic vinegar
- 13.4 oz cannellini beans, drained and rinsed
- 1 lemon, zested and juiced (divided)
- 0.25 oz chives, chopped
- 1/4 cup vegan basil pesto
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tsp olive oil in small saucepan over medium-high heat. Add carrot and a pinch of salt and cook until softened, 5 to 7 minutes. Reduce heat to low. Stir in rice, just half the thyme, and 1 tbsp water. Cover and steam until warmed through, 3 to 4 minutes. (4-servings: use 2 tsp vegetable oil, 2 tbsp water) (TIP: Keep remaining thyme for your own use.)
Stir together beets, vinegar, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl. Set aside. (4-servings: use 4 tsp olive oil)
Stir together beans, just half the lemon juice, just 1 tsp lemon zest, chives, and 1 tbsp olive oil in medium bowl. Season to taste with remaining lemon juice, salt, and pepper. (4-servings: use 2 tsp lemon zest, 2 tbsp olive oil)
Divide rice, beets, and lemon-chive white beans between bowls. Sprinkle with remaining lemon zest and serve with pesto. Enjoy!
Beets can stain cutting boards and other surfaces, so be careful.
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