Friday, April 12, 2013

New recipe!

So my husband and I have been watching A LOT of Chopped lately. It's a terrible obsession, and sometimes we take it too far, but from all the hours of watching, I've been inspired to create this dish! :) It's naturally gluten free and vegetarian. Anyway, I've created a Pesto Black Bean and Rice Casserole. If you love pesto, you'll love this gluten free dish.

About 2-4c. Leftover White Rice
1/2 c. Pre-made pesto sauce
1 15oz can of black beans, strained and rinsed
1-2 Tbsp Olive oil
1/4 c. Parmesan &/or Grated Mozzerella, Could use vegan cheese
Salt & Pepper to taste

Diced cucumber
Squeeze of lemon juice

Preheat the oven to 350 Degrees F.

Mix together leftover rice, black beans, pesto sauce and olive oil together in a bowl. Make sure that the rice is evenly coated with pesto. Place mixture in a casserole dish and spread evenly. Sprinkle the top with the cheese of your choice, I like local cheese, so I used Rumianos Organic, non-GMO Mozzerella.

Bake for 20-25 minutes, or until cheese is melted and rice hot all the way through.

Serve it up with diced cucumbers and lemon juice on top! Voila! It's a delicious, healthy and filling meal. A perfect idea for a beautiful Spring day!

Until next time,

The Girl in the Purple Shoes <3

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