Mushroom, Zucchini & Cannellini Beans Over Rice
This dish features garlicky sautéed mushrooms, tender zucchini, and creamy cannellini beans simmered with herbs, then served over fluffy rice. It’s simple, wholesome, and full of Mediterranean flavors.
⏱ Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
For the Rice
1 ½ cups basmati or jasmine rice
3 cups vegetable or chicken broth (for extra flavor)
1 tbsp olive oil
Pinch of salt
For the Mushroom Zucchini Bean Mix
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
8 oz (225g) mushrooms (button or cremini), sliced
2 medium zucchini, halved lengthwise & sliced into half-moons
1 can (15 oz) cannellini beans, drained & rinsed
½ cup vegetable broth (or water)
1 tsp dried oregano
½ tsp dried thyme (or rosemary)
Zest & juice of ½ lemon
Salt & black pepper, to taste
2 tbsp fresh parsley or basil, chopped
Instructions
1. Cook the Rice
1. Rinse rice until water runs clear.
2. In a saucepan, heat olive oil/butter, add rice, and toast lightly for 1 minute.
3. Add broth and salt. Bring to a boil, cover, and simmer 15 minutes until fluffy.
2. Cook the Vegetables
1. Heat olive oil in a skillet over medium-high heat.
2. Add onion and sauté 3 minutes until softened.
3. Add mushrooms, spread them out, and cook undisturbed 3–4 minutes until golden.
4. Stir, then add zucchini. Sauté 4–5 minutes until tender.
3. Add Beans & Seasoning
1. Stir in garlic, oregano, thyme, and lemon zest. Cook 1 minute.
2. Add cannellini beans and ½ cup broth. Simmer 5 minutes so flavors meld.
3. Finish with lemon juice, parsley, salt, and pepper.
4. Assemble the Bowls
1. Fluff rice and divide into bowls.
2. Top with mushroom-zucchini-bean mixture.
3. Drizzle with extra olive oil if desired.
To Serve
Great as a vegetarian main dish.
Can be topped with Parmesan, feta, or a dollop of Greek yogurt.
Serve with a side of mixed greens or roasted veggies for a full meal.
Notes & Tips
Add chili flakes if you’d like a bit of heat.
For extra creaminess, mash some beans into the broth before serving.
Works with brown rice, farro, or couscous too.
❓ Frequently asked questions FAQ
Q: Can I meal-prep this?
Yes! Store rice and bean-veg mix separately for 3–4 days. Reheat gently and add fresh herbs before serving.
Q: Can I add protein?
Absolutely — grilled chicken or shrimp go well, but it’s hearty enough as is.
Q: Can I use other beans?
Yes — chickpeas or butter beans work beautifully.
Nutrition information
Calories: 420
Protein: 14g
Carbohydrates: 65g
Fat: 12g
Fiber: 9g