lunch recipe · #00424
Navy Bean Broccoli Italian Brown Rice Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 52 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook40 min
Inactive0 min
Total52 min
Ingredients
- 1 cupBrown Rice
- 2¼ cupsWater
- 8 ozCanned Navy Beans
- 8 ozBroccoli
- 1 tbspOlive Oil
- 1 tspItalian Seasoning
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Brown Rice. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 40 minutes until tender.
- Drain and rinse the Canned Navy Beans. Wash the Broccoli under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
- Heat the Olive Oil in a skillet. Cook the Broccoli until tender, then stir in the Canned Navy Beans, Italian Seasoning, remaining Table Salt, and Black Pepper until hot.
- Divide the Brown Rice among bowls and top with the Canned Navy Beans and Broccoli mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 9.4 g
- Carbohydrates
- 51 g
- Fat
- 5.3 g
- Fiber
- 6.1 g
- Sodium
- 653.1 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.