Mushroom White Bean Skillet
Ingredients
- 3-4 cups vegetable stock or water
- 1/2 cup Banza chickpea rice
- extra virgin olive oil
- 1 can rinsed cannellini beans
- fresh thyme
- sage
- garlic powder
- salt and pepper
- minced garlic
- chopped onion
- sliced mushrooms
- asparagus
- kale
- shredded Parmesan cheese
- egg
- additional fresh thyme
Preparation
Bring 3-4 cups vegetable stock or water to a boil. Add 1/2 cup Banza chickpea rice and simmer for 5-6 minutes. Drain and return to pot. Drizzle with extra virgin olive oil and add 1 can rinsed cannellini beans, a lot of fresh thyme, a sprinkle of sage, garlic powder, and salt and pepper. Reduce heat to low and cover to keep warm.
In a cast iron skillet, sauté minced garlic, chopped onion, sliced mushrooms, asparagus, and kale until tender. Season with salt and pepper.
Add the rice and bean mixture to the vegetable skillet and stir to combine. Add shredded Parmesan cheese.
Serve topped with a sunny side up egg and extra fresh thyme.
Recipe notes
This recipe is gluten-free and grain-free. It can be made vegan by omitting the egg.
Banza chickpea rice is a substitute for brown rice or farro and cooks in 5-6 minutes. It is made from organic garbanzo beans and is protein-packed with higher fiber and lower carbs than brown rice.
