Equipment
- stove
Ingredients
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1 large carrot, chopped
- 3 stalks celery, chopped
- 8 oz mushrooms, sliced
- 8 cups water
- 2 tbsp vegan better than bouillon
- 2 pouches Palmini Heart of Palm rice, rinsed and drained
- 14 oz can cannellini beans, drained
- salt and pepper, to taste
- 1 lemon, zested and juiced
- ¼ cup fresh dill, finely chopped
Method
- Heat a large dutch oven over medium low heat. Add a splash of water or oil for sautéing. Add in the garlic and onion and sauté for 2 minutes until fragrant and tender. Add in the carrot, celery and mushrooms and sauté for 5-7 minutes until tender.
- Meanwhile, combine the water and vegan bouillon in a bowl and pour into the pot. Add in the Palmini rice and beans and bring to a boil. Reduce heat to a simmer for 5-10 minutes. Add in salt, pepper, lemon zest and juice. Stir in the fresh dill and serve!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
One Response
Made this for my cookie bake with my girlfriends – we LOVE it!!! 🥰As did the hubbies who joined us later! 😜 I’m definitely making again very soon! Loved the lemon zest! Added yummy brightness to it! ❤️❤️❤️