Rice and Broccoli with Lemony White Bean Sauce

Name: Rice and Broccoli with Lemony White Bean Sauce
Ingredients: 2 tablespoons chopped fresh Italian parsley; 1½ cups cooked Great Northern or other white beans or 1 (15.5-ounce) can Great Northern or other white beans, rinsed and drained; 2 tablespoons freshly squeezed lemon juice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 cups small broccoli florets; 1½ cups cooked Great Northern or other white beans or 1 (15.5-ounce) can Great Northern or other white beans, rinsed and drained; 1½ cups cooked Great Northern or other white beans or 1 (15.5-ounce) can Great Northern or other white beans, rinsed and drained; 1½ cups cooked Great Northern or other white beans or 1 (15.5-ounce) can Great Northern or other white beans, rinsed and drained; 2 garlic cloves, minced; 1½ teaspoons dried basil; 1 cup uncooked long-grain brown rice; 2½ cups hot vegetable broth; 1 tablespoon olive oil or ¼ cup water; 1 medium-size yellow onion, minced; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The Creamy Lemony Sauce imbues rice and broccoli with a luscious flavor and amps up the protein because it’s made with white beans. To bulk up the dish, you may add additional cooked beans (left whole) to the rice and vegetable mixture before adding the sauce.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size yellow onion</

Stew
Vegan
Gluten-free

Method

In a large saucepan, heat the oil or water over medium heat. Add the onion, garlic, and 1 teaspoon of the basil and cook until the onion is softened, about 5 minutes. Stir in the rice and 2 cups of the broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the rice is almost tender, 35 to 40 minutes.
Add the broccoli and continue to cook