A light rice bowl with cannellini beans, spinach, cherry tomatoes, cucumber, lemon, olive oil, and fresh herbs for a bright, satisfying finish.
By james
Servings
2
1 cup Long-grain white rice
1 can Cannellini beans (canned, drained and rinsed)
2 cup Baby spinach
150 g Cherry tomatoes
0.5 piece Cucumber
1 piece Lemon
3 tbsp Extra virgin olive oil
2 clove Garlic clove
0.5 tsp Dried oregano
0.25 tsp Chili flakes
0.25 cup Fresh flat-leaf parsley
2 tbsp Fresh mint leaves
Salt
Black pepper
Calories
1003 kcal
Protein
30g
Carbs
147g
Fat
34g
Fiber
18g
Sugar
7g
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Cook the Rice
1. Rinse the rice under cold water until the water runs clear. Cook the rice in a pot with double the volume of lightly salted water — bring to a boil, reduce to the lowest heat, cover and cook for 12–14 minutes until all water is absorbed. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork.
1 cup Long-grain white rice,
Salt
Warm the Beans
2. While the rice cooks, heat a drizzle of the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned. Add the drained cannellini beans, dried oregano, and chili flakes. Stir to coat, season with salt and black pepper, and warm for 3–4 minutes. Squeeze in half the lemon juice, stir, and remove from heat.
1 can Cannellini beans (canned, drained and rinsed),
0.5 piece Lemon,
1 tbsp Extra virgin olive oil,
2 clove Garlic clove,
0.5 tsp Dried oregano,
0.2 tsp Chili flakes,
Salt,
Black pepper
3. Add the baby spinach to the warm bean pan and stir gently for 1 minute until just wilted. Remove from heat immediately to keep it bright green.
2 cup Baby spinach
Assemble & Dress
4. Halve the cherry tomatoes and slice the cucumber into half-moons. In a small bowl, whisk together the remaining olive oil, the remaining lemon juice, and a pinch of salt to make a simple dressing.
150 g Cherry tomatoes,
0.5 piece Cucumber,
0.5 piece Lemon,
2 tbsp Extra virgin olive oil,
Salt
5. Divide the fluffy rice between two bowls. Spoon the lemony beans and wilted spinach over the rice. Scatter the cherry tomatoes and cucumber on top. Drizzle the dressing over each bowl, then finish with the chopped fresh parsley and torn mint leaves. Serve immediately.
0.2 cup Fresh flat-leaf parsley,
2 tbsp Fresh mint leaves
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By james
