This healthy, vegan dinner was inspired by the beautiful summer squash, zucchini, and other vegetables at Chicago's Green City Farmer's Market. Eat Banza's legume rice is loaded with plant-based protein, making a hearty base for this easy, oil-free recipe. This one-pot meal makes the perfect weeknight meal.
Keyword: colorful, Farmer's Market, fiber, fresh, heart-healthy, Italian, one pot meal, protein, seasonal, summer
Servings: 4
Calories: 211kcal
Equipment
Saute pan
Ingredients
1shallotsliced
3summer squash or zucchinisliced
2clovesgarlicminced
1cupBanza Legume Rice
2 1/2cupswater
1cupgrape tomatoeshalved
2tablespoonsfresh basilchopped
1tablespoonnutritional yeast flakes
Salt and pepperto taste
Instructions
How to make the Summer Squash Farmer's Market Legume Rice Risotto:
In a medium pan, saute the shallots and squash until starting to brown, 5 minutes. Stir often, to prevent sticking. No oil needed. If the vegetables start to cook too fast. add a splash of water and reduce the heat.
Add the garlic and cook 1 minute, until aromatic.
Add the legume rice. Toast 1 minute.
Add the water. Scrape up any bits from the bottom of the pan. Bring the risotto to a simmer over medium heat. Simmer 5 minutes, until creamy. Be sure not to overcook as you want the rice to be "al dente".
Add the tomatoes, basil, and yeast. Season with salt and pepper. Stir to combine. Cook 1 more minute.