Cannellini Bean And Red Rice Bowls

Course: Main, Dinner
Cuisine: Thai
Prep: 5 mins
Cook: 20 mins
Serve: 2 people


3 cups Cooked Red Rice
1-2 cups Cannellini beans, cooked
Optional Canned beans
1/2 tsp Coriander seeds, ground in a mortar
1 Stalk celery, finely diced
1 Red pepper, finely diced
1 Large carrot, finely diced
1 cup Parsley leaves
1/2 cup Cilantro leaves
1/4 cup Extra-virgin olive oil
1 tbsp Nutritional yeast flakes
 1/4 tsp Sea salt
 1/2 Lemon 

Step by step

Cook Lotus Red Rice as per instructions.
Cooking Cannellini Beans until soft.
 Heat a large sauté pan over medium-high heat. Add coconut oil, onion, celery, red bell pepper. Add in carrot and garlic. Continue to sauté for another 2-3 minutes.
Add in cooked beans, cooked rice, sea salt and fresh cracked pepper to taste.
Pesto ingredients in a high-speed blender. Run until smooth.
Drizzle pesto over bean and rice bowls before serving.
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