Wild Rice and Bean Bowl

Wild Rice and Bean Bowl

Servings 4 servings
Prep Time 35 minutes



  • 15 oz can organic cannelini beans
  • 1/2 cup Water
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp garlic minced


  • 1 tbsp 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 tbsp California Olive Ranch Olive Oil
  • 1/4 tsp sea salt
  • 1 cup Lunds and Byerlys wild rice, cooked prepared according to package directions


  • 3 tbsp 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.

Recipe Notes

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