Rice And Beans Italian Style Recipe
Ingredients
| 1 tablespoon ol veoil | ||
| 1 medium-size yellow onion,coarsely chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 cup long-grain white rice | ||
| Dried basil | 1/2 Teaspoon, crumbled | |
| 2 vegetable bouillon cubes dissolved in 2 cups water | ||
| Italian green package | 1 , drained | |
| 6 ounces gorgonzola cheese, coarsely crumbled | ||
| 1/2 cup half-and-half or 1/4 cup each half-and-half and low-fat or whole milk | ||
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| White kidney beans | 1 Can (10oz), drained, rinsed | |
| 2 tablespoons minced flat-leaf parsley (optional) | ||
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.
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.
Chef
