Parmesan Rice And Beans Recipe

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Parmesan Rice and Beans

Karen Feinen

By
@Ganieda

An Italianesque take on rice and beans. This is a delicious old family favorite. Inexpensive and full of flavor, protein and veggies, this makes a great meatless main dish.


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Comments:

Serves:

8-10

Prep:

1 Hr

Cook:

15 Min

Method:

Stove Top

Ingredients

1 1/2 c
dried pinto beans (or 1 15 oz can precooked beans, rinsed and drained)
4 c
brown rice, raw
olive oil
2
large onions, finely chopped
2
cloves of garlic, crushed
1-2
carrots, finely chopped
2/3 c
parsley, chopped
5-6 tsp
dried basil
1 tsp
dried oregano
2
large tomatoes, coarsely chopped
1 Tbsp
salt
pepper to taste
1/4 - 1/2 c
butter
1 c
or more grated parmesan cheese

Directions Step-By-Step

1
Using your favorite method, cook pinto beans until tender. Try this method for a quick method that eliminates the need for overnight soaking.
Best Quick Method for Cooking Dried Beans
If you want to shorten the time and effort, feel free to substitute about 1 15 oz can of precooked pinto beans, rinsed and drained.
2
Cook brown rice with 2 tsp salt, using a rice cooker or on your stove top.
3
While beans and rice are cooking, in the bottom of a large pot, saute onions, carrots, and celery in oil over medium heat until onion is golden.
4
Add parsley, basil, oregano and garlic and saute for about another minute, being careful not to let the garlic burn. Remove pot from heat until beans and rice have finished cooking.
5
When beans and rice have finished cooking, place pot with vegetable mixture over medium heat and add tomatoes, salt, pepper, and cooked beans.
6
Add butter and cheese to the cooked rice. Then add to the beans and vegetable mixture and combine.

About this Recipe

Course/Dish: Rice Sides, Casseroles
Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tags: Healthy, Heirloom