White Bean Spinach And Brown Rice Bake Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring tender white beans, fresh spinach, and nutty brown rice baked to perfection with a touch of parmesan cheese.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 1 Bunch Spinach Fresh 1 Bunch
• - Filippo Berio Garlic Flavoured Olive Oil
• - Nearly Naked Veg Basil 100g
• 50G Pepper Black Ground BWFO
• - Parmesan Shavings
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 400G Dunns River Red Kidney Beans
• 308G Roasted Sunflower Seeds, 308G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat oven to 375°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced yellow onion and sauté until tender, about 4-5 minutes. Add 3 minced garlic cloves and sauté for another 2-3 minutes until fragrant.
2. 2. Stir in 1 can (14.5 oz) of chopped tomatoes, crushing any large chunks with the back of a fork. Add 1 can (15.5 oz) of drained and rinsed red kidney beans and cook for 5-7 minutes, stirring frequently, until warmed through.
3. 3. Add 5 cups of fresh spinach to the skillet and gently toss until wilted, about 1-2 minutes. Remove from heat.
4. 4. In a large bowl, combine 1/3 cup of sunflower seeds, reserved tomato juice from the can, 1/4 cup of minced fresh basil, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Mix thoroughly.
5. 5. Fold the bean and tomato mixture into the sunflower seed mixture until well combined. Spread half of the mixture into the bottom of a shallow baking dish.
6. 6. Sprinkle 1 cup of grated parmesan cheese evenly over the layer, then top with the remaining mixture. Cover the dish with foil and bake for 20-25 minutes until warmed through and bubbly.
7. 7. Remove the foil and place the dish under the broiler for 1-2 minutes to lightly brown the top. Serve warm.