Healthy Green Bean Casserole

Crumbled Feta


Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 4

Ingredients

1 ½ cups brown jasmine rice
2 pounds green beans
1 onion (any color works for this recipe)
4 cloves garlic
16 oz cremini or baby bella mushrooms, whole
2 tbsp dried thyme
juice from 1 lemon
extra virgin olive oil
sea salt
fresh cracked black pepper

Green Bean Fighting Machine

A few notes:

First, this would make a great side dish for a gathering. You can omit the brown rice if you’re making this for a pot luck or holiday dinner type of situation.

Second, I normally would use haricot verts (french green beans) in this recipe, because they’re quicker to prepare, but my parent’s garden is overflowing with these grean beans, so there’s that.

Lastly, in the video below, I used caramelized onions instead of roasting because I had them handy. It adds a sweet flavor dimension, but roasted onions also do the trick, and are MUCH quicker to make.

K. That is all.

Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 4

Ingredients

1 ½ cups brown jasmine rice
2 pounds green beans
1 onion (any color works for this recipe)
4 cloves garlic
16 oz cremini or baby bella mushrooms, whole
2 tbsp dried thyme
juice from 1 lemon
extra virgin olive oil
sea salt
fresh cracked black pepper

Directions

Rice

  1. Prepare rice according to package directions.. Or, if you’re using brown jasmine rice, follow these steps: Rinse rice thoroughly. Bring 2 cups of water to a boil. Add rice and bring back to a boil. Reduce to simmer and cook for 30 minutes, until water is absorbed and no crunch remains. Stir, set aside and keep covered. Easy peasy.

While rice cooks..

  1. Preheat oven to 425 degrees.
  2. Using a damp towel, wipe off any dirt from the mushrooms. Cut mushrooms in halves.
  3. If you’re using haricot verts, you can skip this step. Otherwise, working in bunches, line up your green beans on a cutting board, and using a chef’s knife, trim the ends. (haricot verts have softer, less fibrous ends so they don’t need to be trimmed).
  4. Peel and quarter the onion. Slice the onion about ¼” thin. You don’t want them much thinner than that, otherwise they will burn in the oven.
  5. Using the blade of a chef’s knife, press down on the garlic to remove peel and crush slightly. Quarter each piece of garlic. Same as the onion, you want the garlic relatively large so it roasts, but doesn’t burn.
  6. Add onions, mushroom and garlic to a baking sheet or roasting pan and coat with a drizzle of olive oil, juice from ½ lemon, 1 tbsp thyme, sprinkle of sea salt and fresh cracked black pepper. Toss to coat and add to oven. Roast for 20 minutes, tossing after 10 minutes.

While the onions and mushrooms cook…

  1. Bring a large pot of salted water to a boil (needs to be big enough so that green beans aren’t overcrowded). When the water comes to a boil, add the green beans, cover and cook for 3 minutes. Drain in a colander and rinse with cold water so they don’t continue to cook and they keep their bright green color.
  2. Add green beans to a large serving dish and drizzle with olive oil. Add remaining tbsp of thyme, juice from other half of lemon, sea salt and fresh cracked black pepper. Toss to coat then top with roasted mushroom and onions and any remaining juices from roasting pan.
  3. This can be served immediately or warmed at 350 for 15 minutes before serving.
  4. Serve over jasmine rice or another favorite grain.

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