Wild Rice and Bean Bowl


Wild Rice and Bean Bowl

Wild Rice and Bean Bowl


4 servings


  • 15 oz can organic cannelini beans
  • 1/2 cup Water
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 cup leeks - white parts only, thinly sliced
  • 1 cup kale, including stems, roughly chopped
  • 1 cup fresh shitake mushrooms, sliced
  • 1 tablespoon California Olive Ranch Olive Oil
  • 1/4 teaspoon sea salt
  • 1 cup Lunds and Byerlys wild rice, cooked, prepared according to package directions
  • 3 tablespoons Lunds and Byerlys sunflower seeds, roasted and salted


  1. Put beans with their liquid and ½ cup of water in a small pot with the rosemary, and garlic. Bring to a gentle simmer and cook for 10 minutes or until most of the liquid has evaporated and you have a creamy white bean mixture.
  2. Sauté parsley, leeks, kale and shitakes on medium heat in olive oil with 1/4 teaspoon of salt for 5 minutes. Stir in wild rice and cook for another 2 minutes.
  3. Serve beans alongside wild rice. Top with sunflower seeds and any optional toppings below.

Chef’s tip

Optional toppings: Sliced cherry tomatoes, capers, Zing! Lunds & Byerlys Salt-Free All-Purpose Seasoning, your favorite hot sauce.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.