Sunday, May 26, 2013

Red Beans & Rice Lemony Veggie Dish

You can either eat this dish hot or even cold. Either way, it's very refreshing and light!

Red Beans & Rice Lemon Veggie Dish

1/2 large onion, diced
7 white mushrooms, stemmed, cleaned & sliced (can use more if like)
1/2 red bell pepper, seeded and diced
3 c. curly kale, stemmed & chopped
1 16-oz can red beans, drained & rinsed
1 c. cooked brown rice (can use more rice if desired)
Zest of 1 lemon

-In a non-stick skillet, saute the onions and mushrooms on medium heat for 5 minutes stirring periodically. Mushrooms will release their juices.
-Add the red bell pepper, kale, and beans. Cover and turn heat to low for another 5 minutes. If the veggies are starting to stick a tad, add a little water.
-Turn off heat. Uncover.... add rice & lemon zest. Stir to coat.


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