lunch recipe · #00478
Navy Bean Asparagus Dill Basmati Rice Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook18 min
Inactive0 min
Total30 min
Ingredients
- 1 cupBasmati Rice
- 2 cupsWater
- 8 ozCanned Navy Beans
- 8 ozAsparagus
- 1 tbspOlive Oil
- 1 tspDill
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Basmati Rice. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 18 minutes until tender.
- Drain and rinse the Canned Navy Beans. Wash the Asparagus 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 Asparagus until tender, then stir in the Canned Navy Beans, Dill, remaining Table Salt, and Black Pepper until hot.
- Divide the Basmati Rice among bowls and top with the Canned Navy Beans and Asparagus mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 8.8 g
- Carbohydrates
- 50.9 g
- Fat
- 4 g
- Fiber
- 4.7 g
- Sodium
- 634.8 mg
Some source nutrients are unavailable. 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.