Wild rice beet & beans bowl
468cal, 16p, 49c, 18f (per meal)
1 tbsp (15mL)
2 tbsp (30mL)
1 medium (61g)
1 tbsp (15mL)
4 dash, leaves (1g)
4 tbsp (62g)
1 can(s) (439g)
6 beet(s) (300g)
1 1/4 cup(s) (296mL)
6 tbsp (60g)
1
Cook the wild rice in the water according to the package instructions. Drain, if necessary, and set aside.
2
In a small bowl, toss the beet wedges with balsamic vinegar, just 1/3 of the oil, and some salt and pepper. Set aside.
3
In another small bowl, toss the beans with lemon juice, just 1/3 of the oil, and some salt and pepper. Set aside.
4
Heat the remaining 1/3 of oil in a small saucepan over medium-high heat. Add the carrot and a pinch of salt, and cook until softened, about 5-7 minutes. Reduce the heat to low, then add the cooked rice and thyme. Stir and cook until heated through, about 2-3 minutes.
5
Serve the rice, beets, and beans in bowls with a side of pesto sauce.