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Roman Rice and Beans

Yield
Servings
Prep time
10 mins
Course
Entrée
Source

Recipe adapted from Diet for a Small Planet © 1982 by Frances Moore Lappe

Description

This dish is easily made with pantry staples, and is terrific with fresh garden vegetables.

Ingredients

2 Tolive oil
2 clvgarlic (minced)
1 medium onion (diced)
1 medium carrots (peeled and diced)
1 stalk celery (chopped)
1 small zucchini (or summer squash, chopped)
1⁄2 cparlsey (chopped)
2 Tfresh basil (chopped or 2 teaspoons dried basil)
2 tfresh oregano (chopped or 3/4 teaspoon dried)
2 large tomatoes (diced or 1-15oz can diced tomatoes, drained)
1 cnkidney beans (15-oz, drained and rinsed)
3 cbrown rice (cooked)
1⁄2 cparmesan cheese (grated, add more to taste)
  salt and pepper (to taste)

Instructions

Heat olive oil in large skillet over medium heat. Add garlic, onions, vegetables, and herbs and sauté until onion is translucent. Add tomatoes and beans and salt and pepper to taste. Stir in rice and cook until all is heated through. Remove from heat and toss with Parmesan cheese before serving.