Lemon Herb Kidney Beans Rice Bake
Delight in the bright and fresh flavors of this Lemon Herb Kidney Beans Rice Bake, where tender kidney beans are elevated with zesty lemon, aromatic herbs, and a medley of peas and mushrooms. This dish is perfect for a cozy autumn dinner and can easily be customized to suit your preferences. Whether you choose to add your favorite vegetables or switch the herbs, feel free to get creative while preparing this satisfying meal served over fluffy rice.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- In a pot, bring 500 ml of water to a boil. Add the rice, a pinch of salt, and reduce heat to low. Cover and simmer for 30 minutes, or until tender and water is absorbed.
- While the rice cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic, sliced mushrooms, thyme, and oregano. Cook for another 5-7 minutes until the mushrooms are golden.
- Add the kidney beans, frozen peas, lemon juice, and zest to the skillet. Mix well, and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
- In a mixing bowl, combine the cooked rice with the bean mixture until evenly mixed. Transfer to a baking dish and smooth the top.
- Bake in the preheated oven for 15-20 minutes, until heated through and slightly crispy on the edges.
- Remove from the oven, let it rest for 5 minutes, and garnish with freshly chopped dill before serving.
Nutrition
Notes
Feel free to experiment with this recipe! You can use quinoa or couscous instead of rice for a different grain option. If you don't have fresh dill, substitute with parsley or chives for a pleasant herbaceous note. This dish stores well; refrigerate for up to 3 days and reheat in the oven at 150°C (300°F) until warmed through.
