Creamy White Beans with Kale and Wild Rice
User Reviews
4.9
Creamy White Beans with Kale and Wild Rice
Description
This recipe for Creamy White Beans with Kale and Wild Rice brings together a blend of wild and brown rice cooked until tender, combined with cannellini beans and shredded Tuscan kale. The dish starts with sautéing diced onion and garlic with fresh thyme, developing aromatic layers. Coconut milk and white miso paste enrich the base, contributing creaminess and umami, complemented by tomato sauce and paste for added body and subtle acidity. Ground cumin, hot paprika, and red chili flakes shape the flavor toward a gently spiced profile.
The kale is incorporated shredded and tender, contrasting the soft texture of the beans and rice. Cooking methods include pressure cooking or stovetop simmering for the rice, and stovetop preparation of the creamy bean mixture. This results in a dish with soft, creamy textures balanced by the slight chew of kale and rice grains.
Serving suggestions may include this as a main vegetarian dish or as a side for protein dishes, enjoying its layered flavors and comforting textures. The recipe offers enough versatility for variations in cooking liquids and seasoning, while maintaining its creamy consistency.
According to the notes, sautéing aromatics in olive oil is an option for enhanced flavor, otherwise wet cooking methods reduce fat usage. Paying attention to evaporating excess water when softening onions improves texture. The recipe adapts to both Instant Pot and stovetop methods for convenience.
Ingredients
- 1 cup wild rice blend
- 1 cup brown rice blend
- 1 1/2 cups vegetable broth or water; for Instant Pot method; use 3 cups (710 mL) vegetable broth for stovetop method
- 1 yellow onion diced
- 1/3 cup water
- 6 cloves garlic minced
- 1 tablespoon thyme minced, fresh, leaves
- 1 coconut milk lite or reduced-fat
- 1 tablespoon White miso paste or yellow miso paste
- 1/4 cup tomato sauce
- 3 tablespoons tomato paste
- 2 cannellini bean drained and rinsed
- 1 teaspoon cumin ground
- 1 teaspoon hot paprika not smoked, or sweet paprika
- 1/2 teaspoon red chili flakes (add more to taste if you want it spicy)
- 1 teaspoon kosher salt plus more to season
- black pepper to taste
- 6-8 cups kale Tuscan (lacinato), shredded, tough stems removed
Instructions
- Make the Wild Rice (Instant Pot method):Add the wild rice and 1 1/2 cups vegetable broth to the inner pot of the Instant Pot. Secure the lid and select the Pressure Cook/Manual setting for 25 minutes. Allow a natural pressure release and drain off any remaining liquid.
- Make the Wild Rice (Stovetop method): Place the wild rice and 3 cups of vegetable broth in a saucepan over medium-high heat. Bring to a boil, then turn the heat down and cover. Simmer for 40-45 minutes, or until the kernels have burst open. Drain off any remaining liquid.
- While the rice is cooking, make the Creamy White Beans and Kale. Heat a deep nonstick pan over medium heat. Add the diced onion and a pinch of salt and stir together for 1 minute. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion softened and the water is mostly evaporated.
- Add the garlic and thyme leaves to the pan. Stir frequently for 2-3 minutes to prevent the garlic from burning.
- Stir in the coconut milk, miso, tomato sauce, tomato paste, cannellini beans, cumin, paprika, pepper flakes, salt, and pepper. Stir to combine and coat all the beans in the sauce. Then add the kale and stir again to incorporate.
- Bring the bean mixture to a simmer. Continue to cook at a simmer for 10 minutes until it has thickened and is creamy.
- Serve the beans and kale on top of the cooked wild rice.
Notes
- If you prefer, sauté the onion and garlic in olive oil before adding liquids to deepen flavor and color.
- Ensure the onion mixture simmers until the liquid has mostly evaporated to avoid excessive moisture in the final dish.
- You can cook the wild rice either under pressure in an Instant Pot or by simmering on the stovetop, adjusting liquid as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 100g | 33% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 478mg | 20% |
| Potassium | 1924mg | 41% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 10662IU | 213% |
| Vitamin C | 130mg | 144% |
| Calcium | 355mg | 36% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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