Rice & Broccoli with Lemony White Bean Sauce

1 T. olive oil or 1/4 c. water
1 medium yellow onion, minced
2 garlic cloves, minced
1-1/2 t. dried basil, divided
1 c. uncooked long-grain brown rice
2-1/2 c. hot vegetable broth, divided
3 c. small broccoli florets
1-1/2 c. cooked Great Northern or other white beans (or 1 15-oz. can, rinsed and drained)
2 T. freshly squeezed lemon juice
Salt and freshly ground black pepper
2 T. chopped fresh Italian parsley

In a large saucepan, heat the oil or water over medium heat. Add the onion, garlic, and 1 t. of the basil and cook until the onion is softened, about 5 minutes. Stir in the rice and 2 c. of the broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the rice is almost tender, 35 - 40 minutes.  

Add the broccoli and continue to cook until the rice and broccoli are tender, about 5 minutes.

While the rice is cooking, combine the beans, the remaining 1/2 c. broth, the lemon juice, and the remaining 1/2 t. basil in a high-speed blender or food processor and puree until smooth. Season to taste with salt and pepper.

Transfer the rice and broccoli to a large bowl, top with the sauce, sprinkle the pasta over all, and serve.

Serves 4.

Adapted from One Dish Vegan, p. 62.