Black Bean and Fennel Vegetable Skillet over Rice

"Create a gluten-free, soy-free, lectin-free, sugar-free, anti-inflammatory recipe using cooked rice, canned black beans, mushrooms, cheese (A2 dairy), shredded carrot, fennel, onions, coconut cream, and celery. The recipe should be suitable for weight loss and use minimal processing with organic preferred ingredients. Cooking time should be between 30-60 minutes and serve 4 people."

Muffin

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8/9/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Savory black bean and vegetable sauté with earthy mushrooms and sweet fennel, served warm over tender rice with creamy A2 cheese.

vegetarian gluten-free anti-inflammatory dairy skillet

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Name: Black Bean and Fennel Vegetable Skillet over Rice
Yield: 4
Ingredients: 1 cup organic uncooked white or brown rice; 1 can (15 oz) organic black beans, drained and rinsed; 1 cup organic mushrooms, sliced; 1 medium organic fennel bulb, thinly sliced; 1 medium organic onion, diced; 1 medium organic carrot, shredded; 2 stalks organic celery, diced; ½ cup organic canned coconut cream; 4 oz organic A2 dairy cheese, shredded; 2 tablespoons olive oil; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; ½ teaspoon ground black pepper; ½ teaspoon sea salt; Fresh parsley or cilantro for garnish (optional)

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