YIELD: 8 servings
1 cup brown rice medley
2 cups organic vegetable broth
1/2 cup pine nuts
2 teaspoons extra virgin olive oil
3 cloves organic garlic, diced
1 large organic red onion, diced
1 teaspoon dried thyme
1 teaspoon dried, ground sage
3 cups organic broccoli florets
1/4 cup water
1 organic red bell pepper, seeded and diced
1 organic yellow bell pepper, seeded and diced
1 15-ounce can Cannellini beans (or white kidney beans or navy beans)
1/2 cup pitted kalamata olives, halved
1/4 cup sun dried tomatoes
2 bunches fresh basil, coarsely chopped
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1. Cook brown rice according to directions on the package and set aside.
2. Dry toast pine nuts in a small skillet until golden brown and set aside.
3. Saute garlic and onion in first portion of olive oil in a large skillet until tender. Add thyme, sage, broccoli, salt, water, and stir well. Cover with lid, reduce heat to low, simmer for 3 minutes then remove from heat.
4. In a large mixing bowl, combine sauté mixture with cooked brown rice, bell peppers, beans, olives, sun dried tomatoes, basil, toasted pine nuts and mix well.