RICE AND BEANS AND GREENS

Ingredients

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

Instructions

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!

Notes