Today’s California recipe is as light as yesterday’s was rich. The classic southern Creole rice and bean dish gets lightened up with a mix of roasted vegetables served with brown rice, sprouts and a garlicky, parsley-studded bean purée. Just add sunglasses.
1 pound sliced mixed mushrooms
2 red bell peppers, cut into strips
1 medium zucchini, halved lengthwise and sliced
1/4 cup walnuts, roughly chopped
2 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 (15 -ounce) can cannellini beans, drained and rinsed
1 1/2 tablespoons fresh lemon juice
1/2 cup chopped parsley
5 cups prepared brown rice
1 cup sprouts
1. Position racks in the upper and lower thirds of the oven and preheat to 425℉.
2. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once, until the vegetables are tender and browned in spots, about 25 minutes.
3. Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; purée until smooth. Add the parsley and pulse until just combined.
4. Divide rice among plates and top with the roasted vegetables, bean purée and sprouts.
Recipe from Food Network Magazine
I’m a sucker for this kind of song. The singer and band talking to each other in song, a crazy title and an irresistible beat. Excellent.
And you know what their names are?
Pencil, Sloppy, Gilligans Island and RedTed