California-Style Rice and Beans

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 549, total fat 19 G., saturated fats 2 G., proteins 17 G., carbohydrates 82 G., fiber 12 G., cholesterol 0 mg, sodium 542 mg, sugar 0 G.

Rice and beans is a popular, hearty and healthy vegetarian dish in America. While its two main ingredients remain the same, the additional ingredients vary by region. For example, California-style rice and beans is loaded with vegetables and mushrooms, which enrich the dish with amazing flavor and essential protein. Cooked brown rice is served with a spicy white bean puree and roasted zucchini, bell peppers, various mushrooms, and walnuts. Top each serving with bean sprouts, and you'll get a wealth of vitamins and minerals in one bowl.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (425 g) reduced-salt white beans, rinsed
450 g of mixed chopped mushrooms
2 red bell peppers, cut into strips
1 medium zucchini, halved lengthwise and thinly sliced
1/4 cup walnuts, coarsely chopped
1 clove garlic, crushed
3 tablespoons extra-virgin olive oil
1.5 tbsp freshly squeezed lemon juice
0.5 cup chopped fresh parsley
5 cups frozen brown rice (or cooked brown rice)
1 cup sprouts (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: brown rice, white beans, mushrooms, sweet pepper, zucchini, zucchini, walnuts, parsley

Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven and preheat the oven to 220°C.

In a bowl, combine the mushrooms, bell pepper, zucchini, walnuts, half the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper to taste. Toss well, then divide the mixture between two rimmed baking sheets. Roast in the oven, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.
Meanwhile, in a blender, combine the beans, remaining garlic, lemon juice, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/3 cup water; blend until smooth. Add the parsley and blend.