Roasted Green Beans & Rice Pilaf

Roasted Green Beans & Rice Pilaf is quick and easy to make but is rich in its simple flavor. You can serve this as a side to a larger protein or alongside a salad, but it makes for a filling dish all on its own. You can also substitute the chickpeas for kidney or white beans.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Roasted Green Beans & Rice Pilaf

• 1 lb. green beans, stems removed and halved
• 1 cup white mushrooms, sliced
• 1/4 cup yellow onion, thinly sliced
• 2-3 garlic cloves, sliced
• 1 cup rice, uncooked
• 2 cups vegetable broth (or water + 1 bouillon cube)
• 1 can chickpeas, drained & rinsed
• 1/2 red onion, diced
• 1 tsp black pepper
• 2 tsp paprika
• 1/2 tsp ground thyme
• Salt to taste
• Olive oil

Directions

1. Preheat the oven to 400ºF and prepare your green beans, 1/4 cup onion, and garlic.
2. Add the green beans, onion, and garlic to a baking sheet or pan. Lightly coat with olive oil and sprinkle on two dashes of salt and black pepper. Place in the oven and roast for about 30 minutes.
3. Half way through the roasting, remove the pan and add in the mushrooms, stir in well, and return to the oven.
4. In a pot, add 1 tsp olive oil on high heat and begin sautéing the red onion for about 4-5 minutes.
5. Then, add the rice and seasoning to the pot and cook for two minutes.
6. Add in the vegetable broth and chickpeas, cover the pot with a lid and bring to a boil.
7. Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is down. Stir occasionally to prevent sticking and clumping.
8. When the green beans and rice are down, remove from heat and serve hot.
9. Optionally serve with chopped green onions and hot sauce.

Nutrition Information

Nutrition Disclaimer

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