Toby made me two dishes from it: Italian beans and rice and coconut lime tofu. I love both dishes, especially the Italian beans and rice. I'm not really a beans and rice type of gal, but this dish is really quite unique. The flavour of the beans dish is really rich and bursting with flavour, the nuts give it a nice crunch and the lemon and vinegar some acidity.
Italian Rice and Beans
Serves One Hearty Meal
1/2 Cup Brown Rice, uncooked
1/2 Can Great Northern Beans, rinsed and drained
1/4 Cup Oil Packed Sun-Dried Tomatoes, sliced into strips
1/4 Cup Pine Nuts
1 Large Handful Baby Spinach
1 tsp Balsamic Vinegar
1/4 tsp Kosher Salt
1-2 tsp Italian Herbs of your choice, (basil, oregano, marjoram, rosemary, etc)
Zest from 1/2 Organic Lemon
Almond Cheesy Sprinkles, optional
Start your rice, when nearly finished (or actually finished), heat 3 Tbs of olive oil in a sauté pan over medium heat. Add herbs, tomatoes, and pine nuts. When pine nuts start to turn golden brown, add the beans. Toss gently, trying your best to keep the beans whole. Add salt and vinegar, stir gently. Turn down heat to low.
Place spinach in one layer on top of the beans. Place hot, steaming rice over spinach and leave for 30 seconds or so, until you see the spinach start to wilt. Mix gently and plate.
Grate lemon zest on top of rice and beans, and finish with a sprinkle of almond cheesy sprinkles if desired.
I didn't take any pictures, but the next day I had leftover beans on garlic bread, like a weird but wonderful alternative to bruschetta.
