Highlighting the colors of the Italian flag, this fall grain bowl is a perfect blend of Mediterranean ingredients. Layered in flavor and fast to prepare for a light entrée, salad, or side dish.
Prep Time
10 minutes
Cooking Time
1 minute to warm the precooked rice
Makes
2 entrée servings (or 5-6 side servings)
Ingredients
1 (15 oz) can of rinsed and drained cannellini beans (or white beans or chickpeas)
1 cup brown rice, precooked and warmed
½ cup dried tart cherries
2 raw scallions sliced (green and white parts)
¼ cup fresh basil rolled and sliced in thin ribbons
1 tablespoon fresh mint, chopped
2 cups lightly packed baby arugula
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons goat cheese, crumbled
Preparation
Warm precooked rice in microwave
Combine the beans, rice, cherries, scallions, basil, mint, arugula, olive oil, and vinegar in a large bowl. Toss lightly and season to taste with salt and pepper
Divide into 2 bowls and top with crumbled goat cheese
Nutrition Information
Serves 2 for entrée portions (or 5-6 for sides)
Serving Size: 2 ½-3 cups for entrée portion or (3/4-1 cup for side portions)
Entrée portion calories: 501, Fat: 19g, Protein: 19g, Carbohydrates: 69g, Fiber: 13g, Sodium: 483g
