VEGAN--Cannellini Rice

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Vegan if you leave off the Parmesan or use a vegan version.

 

 

* Exported from MasterCook *

 

Cannellini Rice

 

Recipe By :Padma Lakshmi, Show # MP1A48

Serving Size : 0 Preparation Time :0:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1/2 onion -- finely chopped

1 green bell pepper -- finely chopped

3 cloves garlic -- peeled, but left whole

4 tomatoes -- coarsely chopped

2 bay leaves

1 teaspoon dried oregano -- crumbled

1 teaspoon Italian seasoning

1 teaspoon lemon pepper

1 vegetable bouillon cube

1 cup boiling water

4 cups cooked rice

1 15 oz can cannellini beans -- rinsed & drained

salt -- to taste

extra-virgin olive oil -- to taste

freshly grated Parmesan -- to taste

 

In a deep skillet or sauté pan set over moderate heat, warm the oil until it

is hot. Add the onion, green pepper, and garlic, and cook the mixture,

stirring occasionally, for 5 minutes, or until softened. Add the tomatoes,

bay leaves, oregano, Italian seasoning, and lemon pepper, and cook the

mixture 1 minute. Dissolve the bouillon in the water, add to the tomato

mixture and simmer, stirring occasionally, for 10 minutes.

 

Add the rice, cannellini beans, and salt, and simmer the mixture, stirring

occasionally, for 5 minutes more, or until beans and rice are heated

through. Mixture will have the consistency of a risotto. Remove and discard

bay leaves. Season with the olive oil and sprinkle with Parmesan.

 

Source:

" http://www.foodtv.com "

T(Cooking Time):

" 0:25 "

 

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Per Serving (excluding unknown items): 2798 Calories; 35g Fat (11.1% calories

from fat); 126g Protein; 505g Carbohydrate; 77g Dietary Fiber; 0mg Cholesterol;

481mg Sodium. Exchanges: 30 1/2 Grain(Starch); 6 1/2 Lean Meat; 7 Vegetable; 5

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0