Tuscan Grain Bowl

Combine the short grain brown rice, 1 ½ cups 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 the brown rice with a fork and keep covered.

Thinly slice the celery on the diagonal. Thinly slice the radishes. Half the lemon. Combine the sliced celery, sliced radishes, sun dried tomatoes, juice from half the lemon, and a pinch of salt and pepper in a medium bowl. Toss the sun dried tomato salad well to combine.

In a food processor, combine the walnuts, 2 cloves garlic, just half the baby arugula, juice from the remaining lemon half, and a pinch of salt and pepper. Pulse to mix. With the motor running, slowly add 3 tbsp olive oil. Blend the arugula walnut pesto until smooth.

Drain and rinse the cannellini beans. Add the beans to a medium bowl and toss with ¼ cup of the arugula walnut pesto.

Divide the brown rice and remaining baby arugula between large bowls.

Top the bowls with the pesto cannellini beans and sun-dried tomato salad. Drizzle with the remaining arugula walnut pesto.