I found this recipe in the cookbook “Vegan Yum Yum” by Lauren Ulm .It is very flavour rich and easy to make. I find that the proportions given makes enough for 2 large servings. If you are cooking for more people or want leftovers for later, double everything.
What you will need:
1 cup brown rice, uncooked
3 tbsp olive oil
3 tsp Italian herbs of tour choice. (I used basil, marjoram and oregano)
½ cup oil-packed sun dried tomatoes, cut into strips
¼ cup pine nuts
1 can cannellini beans
2 tsp balsamic vinegar
2 to 3 large handfuls of baby spinach
Dash or two of sea salt
Cook the rice either in a rice cooker or via the instructions on the pack.
When rice is done, heat up oil in a large pan, over medium heat. Add herbs, tomatoes, and pine nuts. When the pine nuts start to brown, add the beans and stir gently.
Add salt and vinegar and stir gently. Turn heat down to low.
Place spinach on top of the beans. Place hot, steaming rice over the spinach and leave for about 30 seconds or until the spinach starts to wilt. Mix gently and then serve.