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½ cup Brown Rice Puree

½ cup White Bean Puree

1 cup packed fresh baby spinach

½ cup brown rice [yields 1½ cups puree]

1 (15oz/420g) can cannellini (white kidney) beans [yields 1 cup puree]

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Brown Rice Puree

1. Cook the brown rice according to the package directions.

2. Let cool for a few minutes, and then add the cooked rice to a blender, along with ½ cup water. Process until smooth, scraping down the sides as needed.

3. Add additional water as needed, 2 to 3 tablespoons at a time, to reach the desired consistency.

White Bean Puree

1. Place the beans in a colander. Rinse really well until the water runs clear, and then drain.

2. Add the beans to a blender, along with ⅓ cup water. Process until very smooth, scraping down the sides and adding an extra splash or two of water as needed.

Rice, Spinach, and White Bean Puree

1. In a blender, add the Brown Rice Puree, White Bean Puree, and fresh spinach. Puree until well combined, scraping down the sides and adding a splash of water if needed. (Note that the spinach will release some water as it breaks down.)

2. Transfer to a small bowl and serve immediately, or store until ready to use. Store in an airtight container in the refrigerator for 3 to 5 days or in the freezer for 4 to 6 months.

The creaminess of the white beans goes well with the rice purée, and the spinach blends in without changing the flavor. This can be served warm and sprinkled with some shredded cheese or grated Parmesan, if desired.

1. Dairy free. Egg free. Gluten-free. Nut free. Soy free. Vegan.