Cruciferous Crunch Beans and Rice
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 155.0
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 632.9 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 5.2 g
- Protein: 5.9 g
IntroductionA very tasty high fiber vegan dish using simple ingredients.
Makes 4 2-Cup Servings. A very tasty high fiber vegan dish using simple ingredients.
Makes 4 2-Cup Servings.
7.5 cups Trader Joe's Cruciferous Crunch Collection (1 bag)
1 tsp Extra Virgin Olive Oil
1.75 cup Tuttorosso ~ Diced Tomatoes (1 can)
1.75 cup Goya Organics Cannellini Beans (1 can)
1 cup Brown Rice, medium grain
2 tsp Sweet White Miso Paste Organic
2 tsp Better Than Bouillon No Chicken Base
3 cups heated water (for miso and bouillon)
.5 tsp Turmeric, ground
.75 tsp Garlic powder
.5 tsp Onion powder
1 tsp Cumin, ground
Dash Pink Himalayan Sea Salt
Dash cracked pepper
Definitely fish out any kale stems in the TJ's Cruciferous Crunch bag! Also, you can skip the miso (or not) and add squirt about 1/2 a lemon on at the end.
Instead of Cannellini beans, use whatever beans you like.
This dish is a use-up-whatever you have left-over kind of recipe - very user friendly!
2.) Add entire bag of cruciferous vegetables. Stir veggies to coat with the small amount of oil used.
3.) Add heated 3 cups of the heated water with miso and bouillon mixed in.
4.) Add all the spices and stir to combine.
5.) Heat on stove for approximately 10 minutes allowing veggies to start wilting.
6.) Add cannellini beans, diced tomatoes and brown rice. Stir to combine and heat for another 10-15 minutes, stirring occasionally.
7.) Remove from stove, divide into 4 servings (approx. 1.75 to 2 cups each) and enjoy!