1cupLunds and Byerlys wild rice, cookedprepared according to package directions
3tbspLunds and Byerlys sunflower seedsroasted and salted
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.
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.
Serve beans alongside wild rice. Top with sunflower seeds and any optional toppings below.
Optional toppings: Sliced cherry tomatoes, capers, Zing! Lunds & Byerlys Salt-Free All-Purpose Seasoning, your favorite hot sauce.