Every Helping
Sign in

Lunch recipe · from the recipe book

Lemon-Herb Brown Rice Pilaf with Cauliflower and Kale

Nutty brown rice simmered with golden cauliflower, tender kale and creamy navy beans, brightened with lemon zest, parsley and mint and finished with toasted walnuts and feta.

Lemon-Herb Brown Rice Pilaf with Cauliflower and Kale

Ingredients

  • 1⅓ cups260 gLong-grain brown rice, dryrinsed
  • 3¾ cups florets400 gCauliflowercut into small florets
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1⅓ cups250 gNavy beans, canned, drained and rinsed
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oildivided
  • 2¾ cups600 gVegetable broth
  • 1 tsp1 gDried thyme
  • 1 tbsp6 gLemon zest
  • 1 lemon, juiced45 gLemon juice
  • ½ cup chopped30 gFresh parsleychopped
  • 2 tbsp chopped10 gFresh mintchopped
  • ⅓ cup chopped40 gWalnutschopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare the vegetables first: cut the cauliflower, chop the kale and onion, mince the garlic, and chop the parsley and mint.
  2. Toast the walnuts in a dry Dutch oven over medium heat for 3 to 4 minutes until fragrant, then transfer to a plate.
  3. Add half of the olive oil to the Dutch oven over medium-high heat. Add the cauliflower and cook, stirring occasionally, for 6 to 8 minutes until browned in spots; transfer to a bowl.
  4. Lower the heat to medium and add the remaining half of the olive oil. Cook the onion for 5 minutes until soft, then stir in the garlic and thyme for 30 seconds.
  5. Add the rice and stir for 2 minutes to toast the grains in the oil.
  6. Pour in the vegetable broth, add the salt and black pepper, and bring to a boil. Cover, reduce the heat to low and simmer for 35 minutes.
  7. Scatter the browned cauliflower, navy beans and kale over the rice without stirring, cover again and cook 8 to 10 minutes more, until the rice is tender and the broth is absorbed.
  8. Take the pot off the heat and let it stand, covered, for 5 minutes.
  9. Add the lemon zest, lemon juice, parsley and mint, and fluff everything together with a fork.
  10. Serve topped with the toasted walnuts and the feta.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book