Nutritional Wisdom with Carly Pollack

Mediterranean Rice and Bean Casserole

Ricki Heller
Mediterranean Rice and Bean Casserole Mediterranean Rice and Bean Casserole

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

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.

2 Servings

Recipe Credit