Mediterranean Rice and Bean Casserole

Recipe by Ricki Heller

Ingredients

• 1 cup cooked brown rice
• 1/2 can beans (your choice), drained and rinsed
• 2 tbsp ghee
• 1/4 cup toasted pine nuts
• 1/4 cup raisins
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1/4 cup parsley, chopped
• 1/2 medium lemon, juiced
• 1 tbsp balsamic vinegar
• 2 cups spinach, Swiss chard or collard greens
• 1/2 tbsp dried dill
• 1 tsp dried thyme
• 1/4 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp paprika
• sea salt, to taste
• black pepper, to taste

Directions

• Preheat oven to 350 degrees.
• In a pot or Dutch oven, heat ghee over medium-high heat.
• Add onions and garlic and sauté until onion is golden brown, around 10 minutes.
• Add remaining ingredients except for rice and stir well.
• Turn heat to minimum, cover, and let simmer for about 5 minutes to combine flavors and allow greens to wilt.
• Add rice and mix well.
• Turn the mixture into a greased casserole and bake until heated through, about 20 minutes.

Serving Size
2 servings

Posted To: Sides, Vegetarian