Creamy Vegan White Beans Wild Rice Bowl
1 cup (~180g) wild rice or brown rice
1 1/2 cups (360 mL) vegetable broth or water for Instant Pot method
1 yellow onion, diced
1/3 cup (80 mL) water
6 cloves garlic, minced
1 tablespoon fresh thyme leaves, minced
1 can “lite” or reduced-fat coconut milk
1 tablespoon white or yellow miso paste
1/4 cup tomato sauce
3 tablespoons tomato paste
2 cans cannellini beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon hot or sweet paprika
1/2 teaspoon red chili flakes
1 teaspoon kosher salt + more to season
Black pepper to taste
6-8 cups shredded Tuscan kale, tough stems removed
Make the Wild Rice :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: 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.