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December 11, 2022

White Bean, Arugula & Cherry Grain Bowl

by Virginia Barringer, MS, RD, LDN, CDCES, BCADM

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


2 entrée servings (or 5-6 side servings)



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



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

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