from Vegan Yum Yum by Lauren Ulm
1 c brown rice, uncooked
3 tbsp olive oil
2 to 3 tsp Italian herbs of your choice (basil, oregano, marjoram, rosemary, etc)
1/2 c oil-packed sun-dried tomatoes, sliced into strips
1/4 c pine nuts
1 can great northern beans, rinsed and drained
1/2 tsp kosher salt
2 tsp balsamic vinegar
2 large handfuls baby spinach (I used closer to 4)
zest from 1 lemon
Start cooking the rice… when rice is finished, heat the olive oil in a sauté pan over medium heat.
Add the herbs, tomatoes, and pine nuts. When the pine nuts start to turn golden brown, add the beans. Toss gently, trying your best to keep the beans whole.
Add the salt and vinegar and stir gently. Turn the heat down to low.
Place the spinach in one layer on top of the beans. Place the hot, steaming rice over the spinach and leave for 30 seconds or so, until you see the spinach start to wilt. Mix gently and taste. If it doesn’t have the “pop” that you want, add in a little bit more vinegar and salt to taste.
Grate the lemon zest on top of the rice and beans to serve. Serves 2 to 3.