Brown rice & veggie bowl
5
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Our grain-and-veggie bowl boasts a zesty lemon-thyme dressing and lots of fresh veggies. The delightful textures range from chewy brown rice to tender spinach to creamy white beans to crunchy green beans and carrots. We slice the green beans crosswise into thin slices so that they’re crunchy but manageable for eating raw.
Ingredients
Olive oil
1 tbsp(s)
Lemon zest
2 tsp(s)
Fresh lemon juice
3 tbsp(s)
Fresh thyme
2 tsp(s), chopped
Table salt
¾ tsp(s)
Black pepper
½ tsp(s)
Baby spinach
4 cup(s), roughly chopped
Cooked medium grain brown rice
2 cup(s), warmed or at room temperature
String beans
1 cup(s), thinly sliced crosswise
Shredded carrots
½ cup(s)
Canned cannellini beans
15 oz, rinsed and drained
Parmesan cheese
1 oz, shaved
Instructions
1
In a large bowl, whisk together the oil, lemon zest, lemon juice, thyme, salt, and black pepper. Add the spinach, rice, green beans, carrots, and cannellini beans; toss gently to coat. Top with the Parmesan.
2
Serving size: about 1 ½ cups
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