Bean, Rice and Cabbage Bowl

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Bean, Rice and Cabbage Bowl: What I've Learned So Far

This vegetarian recipe for Bean, Rice and Cabbage Bowl is a simple, healthy meal that would pair well with a nice whole-grain bread, some brie and baguettes, or even humble saltine crackers. The fresh rosemary creates a nice scent while cooking (which offsets the cabbage), and the addition of the breadcrumb/pine nut mix gives it a nice finish.
Ingredients for bean, rice and cabbage bowl

As I continue my education into things vegetarian and vegan, I'm starting to become much more selective what I buy. I've learned to be wary whenever I hear the word "industry," for example, "the dairy industry," "the meat industry," "the wool industry."

Webster's defines industry as, "a distinct group of productive or profit-making enterprises," among other things. And that's where the trouble starts. The goal of an industry is to make money - and that often means economizing in other areas. Like humane treatment of animals or implementation of sustainable practices (as in the silk industry).

I'm not going to go into detail here, but I encourage you to do some research on these industries and find alternative products to the items you currently purchase made by treating animals as mere commodities and not living, breathing beings which feel fear and pain.

Some of the things I'm no longer buying or using include feathers, down and wool. Because I buy my eggs from a neighbor whose chickens are pets, I'm o.k. with eating them. I'm still struggling with ways to find non-cruel dairy products, and I still have leather in my life. The good news is, more people are starting to become aware of the cruelty and non-sustainable nature of these industries and new alternatives are popping up every day. I encourage you to continue looking for ways to keep yourself and our planet healthy, happy and cruelty-free.

Whipping up Bean, Rice and Cabbage Bowls

You'll Need:

• 3 Tbsp olive oil

• 2/3 C Sushi rice

• 3 cloves garlic, minced

• 1 Tbsp chopped fresh rosemary

• 4 C vegetarian broth

• 2 C chopped cabbage

• 1 15.5 oz can cannelloni beans, rinsed and drained

• 2 slices Italian bread, torn into 1-inch pieces

• 1/4 C pine nuts

Do This:

1. Heat 2 Tbsp oil in pot over medium heat.

2. Add rice and saute until toasted, stirring occasionally (approx. 6 minutes).

3. Stir in garlic and rosemary and cook 2 more minutes.

4. Add broth and cabbage; cover and bring to a boil.

5. Reduce heat to medium-low and simmer 10 minutes.

6. Pulse bread and pine nuts in food processor until you've got small crumbs.

7. Heat 1 Tbsp oil in skillet over medium heat. Add breadcrumb mixture and saute 5 minutes, or until breadcrumbs are crips and toasted.

8. Add beans to rice and cabbage and cook 5 more minutes.

9. Stir in breadcrumbs and season with salt and pepper, if desired.

Bean, Rice and Cabbage Bowl: Recipe Notes

• While you might initially think this will be a soup, the rice and breadcrumbs will soak up the liquid. If you want more of a soup, add an additional 2 to 3 cups of broth.

• You'll most likely have leftover rosemary and cabbage, so look for opportunities to use those in other recipes. The rosemary would be great for roasted red potatoes, and the cabbage could make additional soup, coleslaw, or be stir fried with some mushrooms and served over rice.

Bean, rice and cabbage bowl

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