California-Style Rice and Beans

Ingredients:

• 1 can (425 g) reduced-salt white beans, rinsed
• 450 g of mixed chopped mushrooms
• 2 red bell peppers, cut into strips
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1/4 cup walnuts, coarsely chopped
• 1 clove garlic, crushed
• 3 tablespoons extra-virgin olive oil
• 1.5 tbsp freshly squeezed lemon juice
• 0.5 cup chopped fresh parsley
• 5 cups frozen brown rice (or cooked brown rice)
• 1 cup sprouts (optional)

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat the oven to 220°C.
   
   In a bowl, combine the mushrooms, bell pepper, zucchini, walnuts, half the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper to taste. Toss well, then divide the mixture between two rimmed baking sheets. Roast in the oven, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.
2. Meanwhile, in a blender, combine the beans, remaining garlic, lemon juice, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/3 cup water; blend until smooth. Add the parsley and blend.
3. Reheat brown rice according to package directions. Divide it among bowls and top with sautéed vegetables, bean puree, and sprouts.