Tuscan White Bean And Herb Rice Bowl Recipe

About this recipe

Transport yourself to the rolling hills of Tuscany with this delightful Tuscan White Bean and Herb Rice Bowl. This vegetarian Italian-inspired dish is a perfect balance of creamy white beans, aromatic herbed rice, and fresh vegetables. The white beans provide a generous dose of plant-based protein, while the basmati rice is infused with garlic, parsley, and a splash of lemon for a refreshing twist. Sautéed carrots add a tender sweetness, and diced cucumber lends a crisp crunch to each bite. Ready in just 35 minutes, this dish is ideal for busy evenings when you still want something wholesome and satisfying. Warm, comforting, and packed with nutrients, this bowl will keep you energized while treating your taste buds to Mediterranean flavors. Perfect as a quick weeknight dinner or a crowd-pleasing family meal, it’s a healthy and delicious way to bring everyone to the table!

Ingredients

• 400G Trs Canned White Beans 400G
• 250G Tilda Wholegrain Basmati Rice 250g
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 75G Greenfields Hot Wings Seasoning, 75G
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water and set aside to drain.
2. 2. Heat olive oil in a pan over medium heat, then sauté minced garlic until fragrant, about 1 minute.
3. 3. Add basmati rice to the pan and toast lightly for 2 minutes, stirring to coat in garlic and oil.
4. 4. Pour in 300ml water, add salt, and bring to a boil. Reduce heat, cover, and simmer for 12 minutes.
5. 5. While rice cooks, peel and dice fresh carrots and cucumber into small cubes.
6. 6. In a separate pan, heat 5ml olive oil and sauté carrots for 5 minutes until tender but slightly crisp.
7. 7. Add drained white beans to the sauté pan along with Schwartz Italian Seasoning and black pepper. Stir well and cook for 3 minutes.
8. 8. Once rice is cooked, fluff with a fork and mix in chopped parsley and lemon juice for added freshness.
9. 9. Assemble the rice bowl by layering herbed rice as the base, followed by the white beans and sautéed carrots.
10. 10. Garnish the bowl with diced cucumber for crunch and extra parsley for color.

How to make Tuscan White Bean And Herb Rice Bowl

1. Toast the rice. Rinse the basmati rice under cold water and drain. Sauté minced garlic in olive oil over medium heat for about 1 minute, then add the rice and toast for 2 minutes, stirring to coat.
2. Simmer rice and prep veg. Pour in 300ml water, add salt and bring to the boil, then reduce the heat, cover and simmer for 12 minutes. Meanwhile, peel and dice the carrots and cucumber into small cubes.
3. Cook carrots and beans. Heat 5ml olive oil in a separate pan and sauté the carrots for 5 minutes until tender but slightly crisp. Add the drained white beans, Italian seasoning and black pepper and cook for 3 minutes.
4. Herb the rice. Once the rice is cooked, fluff it with a fork and mix in the chopped parsley and lemon juice for added freshness before building the bowls.
5. Assemble the bowls. Layer the herbed rice as the base, top with the white beans and sautéed carrots, then garnish with the diced cucumber for crunch and extra parsley for colour.

Frequently asked questions

How long does Tuscan White Bean and Herb Rice Bowl take to make?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking, with the carrots and beans sautéed while the garlic rice simmers.

Is the Tuscan White Bean and Herb Rice Bowl vegetarian?

Yes, it is vegetarian. White beans provide the protein, served over garlic rice with sautéed carrots, cucumber, parsley and a squeeze of lemon.

Can I use a different bean in this rice bowl?

Swap the white beans for chickpeas or borlotti beans, drained and rinsed the same way. Both soak up the Italian seasoning and hold their shape in the pan.

Why toast the rice with garlic before adding water?

Toasting the rice in garlic and oil for a couple of minutes coats each grain, adding a nutty flavour and helping the grains stay separate and fluffy once simmered.

Can I pack the Tuscan white bean rice bowl for lunch?

Yes, it makes a good packed lunch and keeps in the fridge for a day or two. Store the cucumber and parsley separately and add a squeeze of lemon just before eating to freshen it up.