Whole Food, Plant-Based Recipe Rice, Greens & Beans Casserole

Ingredients

• 1½ cups brown rice
  

• 2½ cups water
  
• 5 cups fresh spinach, chopped (or any dark leafy greens)
  
• 1 medium onion, chopped
  
• 3 cups cooked black or pinto beans
  
• 2 T lemon juice
  
• 3 cloves of garlic, chopped
  
• ½ cup whole wheat flour
  
• 1 cup almond milk
  
• ½ cup bread crumbs
  
• freshly ground black pepper
  
• ½ tsp chili pepper flakes
  
• 1 tsp dried thyme
  
• 1 tsp dried parsley

Instructions

1. Add the brown rice and water to a medium saucepan and bring to a boil. Once boiling, turn heat to low and cook, covered, for 45 minutes. Remove from heat.
2. In a large bowl, mix together cooked rice, cooked beans, garlic, onion, spinach,lemon juice, salt, pepper, chili flakes, thyme, parsley, almond milk and whole wheat flour. Mix to incorporate well.
3. Preheat oven to 350°F.
4. Add rice and bean mixture to a baking dish and spread evenly.
5. Sprinkle breadcrumbs on top of the entire mix and bake for 20-25 minutes.
6. Remove from oven and let cool for 10 minutes before serving.