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Lemon Beans + Pesto Rice

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Rice and beans are always a go to in my household, which requires some creativity to make them more fun, like these lemon beans with pesto rice! They require little to no effort and are packed full of bright flavors. Serve with your favorite roasted vegetable and you are set.

gluten-free-vegan-pesto-rice-beans-dinner-recipegluten-free-vegan-pesto-rice-beans-dinner-recipe-2Serves 4
WHAT YOU NEED
1 cup uncooked (navy) beans ⁣1 lemon, rind cut into thin strips⁣
4-5 garlic cloves roughly chopped⁣
Salt to taste ~1 tsp⁣
Water to cover⁣
⁣
1 cup rice⁣
2 cups water⁣
~1/4-1/2 cup pesto⁣
Salt to taste⁣
Lemon juice, to taste⁣
⁣
1 head of broccoli⁣
~2 tbsp olive oil⁣, optional
Onion powder⁣
Garlic powder⁣
Salt⁣
⁣
Soak beans in water for at least 4-6 hours before boiling. Drain water, transfer beans to a saucepan with lemon rind slices, salt, and garlic. cover with enough water ~1-2 inches above beans. Bring to a boil cover and reduce to simmer. Cook for about an hour and a half until beans are soft. Add more water as time goes if needed.⁣
⁣
Cook rice as instructed on packaging. Once cooked toss in pesto, lemon juice, and salt to taste. ⁣
⁣
Preheat oven to 425. Chop broccoli into bite sized pieces. Toss in olive oil (optional) and spread evenly on a silpat lined baking pan (or parchment lined) dust the broccoli generously with onion powder and garlic powder, salt to taste ~1/2 tsp. Gently toss and lay in an even layer, bake for 25 minutes.

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