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Rice And Beans Italian Style

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Ingredients
  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)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄2 Teaspoon
  Cannellini 1 Pound, drained, rinsed (1 Can, White Kidney Beans)
  Minced flat leaf parsley 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Bean

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