Rice And Beans Italian Style
|Olive oil||1 Tablespoon|
|Yellow onion||1 Medium, coarsely chopped|
|Garlic||1 Clove (5 gm), minced|
|Long grain white rice||1 Cup (16 tbs)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Vegetable bouillon cubes||2 , dissolved in 2 cups water|
|Water||2 Cup (32 tbs) (For Dissolving Vegetable Bouillon Cubes)|
|Frozen italian green beans||9 Ounce, thawed and drained (1 Package)|
|Gorgonzola cheese||6 Ounce, coarsely crumbled|
|Half-and-half/0.25 cup each half-and-half and low-fat or whole milk||1⁄2 Cup (8 tbs)|
|White pepper||1⁄2 Teaspoon|
|Cannellini||1 Pound, drained, rinsed (1 Can, White Kidney Beans)|
|Minced flat leaf parsley||2 Tablespoon|
Heat the oil in a large saucepan over moderate heat for 1 minute.
Add the onion and garlic and saute for 5 minutes or until limp.
Add the rice and basil and cook, stirring, for 1 minute.
Add the vegetable bouillon, bring to a simmer, cover, and cook for 15 minutes.
Stir in the green beans, cheese, and 1/4 cup of the half-and-half.
Cover and cook for 5 minutes or until the beans are tender.
Stir in the salt, pepper, cannellini, and remaining half-and-half, reduce the heat to low, and cook until heated through about 3 minutes more.
Sprinkle with parsley if desired.