- 1/2cup brown rice
- 1/2cup wild rice *
- 1tablespoon dried parsley flakes
- 1teaspoon dried thyme leaves
- 1/2teaspoon dried tarragon leaves
- 1/8teaspoon black pepper
- 1/2teaspoon sea salt
- 1 head of garlic, left whole and unpeeled
- 2cup cooked white beans*
- 2 scallions
- 4 large tomatoes, tops cut off and chopped (reserve this), flesh scooped out (compost or discard)
- Salt and black pepper, to taste
ROOT: white beans, garlic, tomato, scallions
SOLAR PLEXUS: brown and wild rice, white beans, garlic, scallions
HEART: white beans, dried parsley, thyme and tarragon
CROWN: made with Love
Most of the 50 minutes to prepare this dish is waiting for the brown and wild rice to cook. If you are pressed for time you could substitute instant brown rice. The nuttiness of the wild rice, however, really adds an incredible layer of flavor and texture to this light dish. I highly recommend you make it as instructed and plan for an evening when you have the time. It also allows for ample time to prepare the other sides while the rice cooks and even thumb through the mail or magazine.
In preparing a light summer vegetarian dish, I find my family is most satisfied when I have many side dishes to consume and choose from. In the cooler months try sautéed Swiss Chard or roasted Brussel sprouts, green beans and corn on the cob in the summer, and asparagus or garlicky spinach in the Spring.
*Slow Cooker Tuscan White Beans (use Search function in the site) are the perfect white beans to use in this recipe. If you had made this prior in the week and are preparing this recipe with these beans, eliminate the head of garlic (as this is already in the Tuscan bean dish). Otherwise, canned cooked white beans will be your most convenient source for the white beans.