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Tuscan Grain Bowl with Arugula Walnut Pesto and Sun Dried Tomatoes
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2 Serving Dinner

Tuscan Grain Bowl

with Arugula Walnut Pesto and Sun Dried Tomatoes

Tuscan cooking is known for its bright, fresh flavors, and colorful palette. These grain bowls are elevated by a rustic pesto, peppery baby arugula, and sun-dried tomatoes (a delicacy packed with flavor, as well as potassium and vitamin K). Be sure to get the brown rice on right away; it will be the longest part of the meal, but worth the wait for the chewy protein-packed grains.

Tags:
Cook Time
2 Servings  |  40 min

Nutrition (per serving)

CALORIES
710
FAT
24g
CARBOHYDRATES
101g
PROTEIN
20g

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INGREDIENTS

  1. ¾ cup short grain brown rice
  2. 2 oz celery
  3. 4 radishes
  4. 1 lemon
  5. ¼ cup sun-dried tomatoes
  6. ⅓ cup walnuts
  7. 2 cloves garlic
  8. 4 oz baby arugula
  9. 1 can cannellini beans
  10. 3 tbsp olive oil*
  11. Salt and pepper*
  12. *Not Included
Allergens: tree nuts
Tools: Food processor, Small saucepan
Cook Time
2 Servings  |  40 min

Nutrition (per serving)

CALORIES
710
FAT
24g
CARBOHYDRATES
101g
PROTEIN
20g

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INSTRUCTIONS

1
Cook the rice

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.

2
Make the salad

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.

3
Blend the pesto

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.

4
Toss the beans

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

5
Prepare the base

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

6
Serve

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

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