lemony baked rice & beans
If you are just getting started with the Mediterranean diet and looking for a fool-proof, no fuss way to make a balanced dinner recipe out of a handful of affordable ingredients, then this 30-minute lemony baked rice and bean recipe is for you.
Today’s Mediterranean menu recipe is my kind of dinner. It pulls together a handful of pretty ordinary and affordable ingredients but it makes a dish that has incredible flavor.
Last year, I first made this dish in the throes of winter. Lots of dark, fiber-filled multi-grains and smaller white cannellini beans made it feel and look warm and cozy. And it was. But a few simple switches: lighter whole grain rice, giant lima beans, more basil than parsley, a few slivers of Parmesan and voilá… a seasonal wardrobe change! But for all you southern hemisphere buddies out there - I’m looking at you Joey - just go with the version that suits your weather.
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Oh I’m so excited by this recipe I believe I have nothing organised for this evening as yet. It’s just after 6am here Sunday morning. I will certainly use what’s seasonal here, what a great base recipe that can be flipped a little by making it seasonal no matter the time of year. Dinner tonight…sorted. Thank you Caroline. Off to reread and enjoy it again with my first cuppa for the day. ☕️
I’m going to make this next week for an evening meal and enjoy the leftovers during the rest of the week. It sounds delicious!