Rice and Beans and Greens

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram: @glorykitchen

This is a simple but flavorful salad of brown rice, white beans, shaved brussels sprouts, chopped kale and any other greens that move you. A big bowl of this salad can become a filling and satisfying vegetarian meal that even ferocious meat eaters can stand behind. It also works beautifully as a side dish or even better, as a base for grilled salmon, white fish or roasted chicken.
The combination of part raw and part roasted greens gives the flavor a more interesting dimension. Tossing in one of our Glory Kitchen nut blends along with raw almonds adds wonderful crunch too.  Use whatever greens are in season, kale, spinach, mustard greens, etc. and season this salad with dressing per your preferences.  I used just a bit of dressing, however, you can easily double or triple the amounts if you like it with a bit more tang and seasoning.  It’s important that you taste as you progress along and add more dressing or seasoning until you reach the perfect flavor.  Enjoy!

Rice and Beans and Greens

4 servings


    for the salad:
  • 2 teaspoons Mumbai nut & spice mix
  • 1 cup uncooked brown rice
  • 2 cups vegetable broth
  • 1 can white beans (I used Cannellini beans), rinsed and drained
  • 1 small bag brussels sprouts (about 10-15 cabbages)
  • 2 large handfuls baby kale
  • 2 large handfuls fresh spinach or other greens
  • olive oil
  • ½ cup raw almonds, whole
  • for the dressing:
  • 1 ½ tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ lime, fresh squeezed
  • 1 tablespoon greek yogurt
  • 1 pinch salt
  • 1 generous pinch Mumbai nut & spice mix


  1. Measure 1 cup of uncooked brown rice and place into a small covered casserole dish. Add 2 cups of vegetable broth and 2 teaspoons of Mumbai blend. Cover and place into a 350° oven for 45 minutes. When tender and cooked through, remove rice from the oven, remove the lid, fluff the rice and let it cool completely.
  2. Using a mandolin or a sharp knife, slice the brussels sprout cabbages into very thinly shaved slices. Set aside ½ to keep raw, the other half, spread onto a parchment lined baking sheet, drizzle with olive oil, a pinch of sea salt and Mumbai blend. Chop the baby kale, spinach or whatever greens you are using into small pieces, reserve ½ of each to keep raw, place the other half onto a baking tray and drizzle with oil, sprinkle with sea salt & Mumbai blend. Place both greens into a 400° oven until they are somewhat crisp (about 10-15 minutes). Remove from oven and cool completely.
  3. Mix together the ingredients for the dressing and set aside.
  4. In a large bowl, mix together the cooked brown rice, roasted & raw brussels, kale & spinach, chopped almonds, white beans, Mumbai blend and dressing. Serve a large bowl as a vegetarian entree or use the bean salad as a bed to top with roasted chicken, salmon or white fish. Enjoy!


Although I have used Mumbai nut blend for this dish, it would also work well with any of the other Glory Kitchen nut & spice mixes.

Rice and Beans and Greens - Glory Kitchen
Rice and Beans and Greens - Glory Kitchen
Rice and Beans and Greens - Glory Kitchen
Rice and Beans and Greens - Glory Kitchen
Rice and Beans and Greens - Glory Kitchen
Rice and Beans and Greens - Glory Kitchen