The creamy lemony sauce imbues rice and broccoli with a luscious flavor and amps up the protein because it’s made with white beans. To bulk up the dish, you may add additional cooked beans to the rice and vegetable mixture before adding the sauce.
1/4 cup water
1 medium yellow onion, minced
2 garlic cloves, minced
1 1/2 tsp dried basil
1 cup uncooked long-grain brown rice
2 1/2 cups hot vegetable broth
3 cups small broccoli florets
1 can (15 oz) Great Northern Beans, rinsed and drained
2 tbsp freshly squeezed lemon juice
Freshly ground pepper and sea salt to taste
Garnish with flat leaf parsley (optional)
- In a large saucepan, heat water over medium heat. Add the onion, garlic, and 1 teaspoon of the basil and cook until the onion is softened, about 5 minutes. Stir in the rice and 2 cups of the broth and bring to a boil. Reduce heat to low and simmer, covered, until the rice is almost tender, 35 to 40 minutes.
- Add the broccoli and continue to cook until the rice and broccoli are tender, about 5 minutes.
- While the rice is cooking, combine the beans, the remaining 1/2 cup broth, the lemon juice, and the remaining 1/2 teaspoon basil in a high-speed blender or food processor and puree until smooth.
- Transfer the rice and broccoli to a large bowl, top with the sauce, sprinkle parsley and serve.