Tag: canellini beans

Wild Rice and Canellini Bean Salad with Raisins

Here we are, and another year has arrived! I don’t know about you, but I am feeling a little sluggish after an overindulgent holiday season. Even though I was still doing my best to exercise and eat healthy, when I was out at holiday parties, I ate what was there. And there were definitely times that I ate things I shouldn’t have and paid for it later. I’m human, though, and the holidays happen.

Instead of dwelling on it, I’m getting things back in order! Last night? Salad for dinner. Today? Minty-delicious fennel and celery green juice.

This easy, vegan wild rice salad makes for a quick and nutritious lunch or dinner that will get you back in the groove with your healthy eating this new year.

WILD RICE AND CANELLINI BEAN SALAD WITH RAISINS
serves 3-4

1 1/2 cups wild rice, cooked (3/4 cup dried)
1 1/2 cups canellini beans, cooked (3/4 cup dried beans, or one can)
1/2 cup raisins, soaked in hot water for 10 minutes to plump
1/3 cup cilantro or parsely, chopped small
juice of 1/2 lime
1 tbsp balsamic vinegar
2 tbsp olive oil or other oil (flax)
2 drops stevia or 1 tsp honey or maple syrup

Mix the cooked rice, beans, raisins, and cilantro or parsley together in a large bowl. Mix the dressing ingredients together separately and then toss the salad in the dressing. Bam! So easy!

+ Erin
P 01/05/2013
t Blog, Gluten-Free, Salad, Vegan
Ccanellini beans, cilantro, lime, parsley, raisins, wild rice
9 No Comments

White Bean Dip with Red Chard and Caramelized Onions

Hey all, this is going to be a quick one. I’ve been chasing my tail since last week, and finding I barely have time to catch my breath. This holiday break is going to be a much needed rest period for me as I try to see how I can do better to manage my schedule in the new year.

Lexi chose this week’s Food Matters recipe: Pureed White Beans with Tons of Fresh Herbs. I didn’t have tons of fresh herbs, so I went with caramelized onions and red chard instead. It made my bean dip pleasantly pink! See what the gang thought up over here.

WHITE BEAN DIP WITH RED CHARD AND CARAMELIZED ONION
adapted from Food With Presence <-- I go to school with her, and you should check out her site for some awesome inspiration!
serves 4-6 as an appetizer

2 cups cooked canellini beans (soaked overnight and cooked for 35-40 mins or until tender)
2 onions, halved and sliced
1 tbsp coconut oil
1/2 bunch red chard, or 5 leaves, de-stemmed and sliced thinly
juice of one lime
2 tsp balsamic vinegar
2 tsp maple syrup
1 drop stevia (this is my not-so-secret ingredient in just about everything)
1 tsp cumin
1 tsp ground ginger
salt and pepper to taste

Caramelize your onions by sauteeing them in the coconut oil on med-high heat until soft. Turn the heat to low and continue to cook them for 45 minutes, stirring once in a while so they don’t burn. You can have the beans cooking at the same time as the onions and be prepping the chard and pre-mixing the rest of the ingredients while the beans and onions cook. Once the onions are all nice and brown they are done! Remove them from the pan, turn up the heat to med, and stir in the chard along with a splash of water. Cook for 2-3 minutes until softened. In a bowl, coarsely mash the beans with a fork and then mix in the rest of the ingredients. Season with salt and pepper and voila! Bean dip.

+ Erin
P 12/03/2012
t Blog, Gluten-Free, Sides, Vegan
Ccanellini beans, caramelized onion, lime, swiss chard
9 4 Comments

Cauliflower, Tomato, and Swiss Chard with White Beans

I can barely keep up with all these greens! I picked up our first CSA share this past weekend (too exciting) and though it was a small first share, there were plenty of delicious greens. Add to that all the produce from volunteering at the market and I just can’t seem to eat all of it fast enough.

In this week’s share was a great big head of lettuce, a big bag of bok choy, garlic scapes, blueberry jam from last season’s berries, buckwheat sprouts, mint, rosemary, and a big fat bunch of swiss chard.

I can’t believe I still have to use up my frozen tomatoes from last season, but I do, so I tossed them in the mix with some cauliflower, white beans, and chard for a quick and easy weeknight veggie-filled dinner.