Roman Rice and Beans

Serving size:
 4 Servings

Ingredients

    • 2 T
    • olive oil
    • 1⁄2 c
    • parlsey (chopped)
    • 1
    • small zucchini (or summer squash, chopped)
    • 1
    • stalk celery (chopped)
    • 1
    • medium carrots (peeled and diced)
    • 1
    • medium onion (diced)
    • 2 clv
    • garlic (minced)
    • 2 T
    • fresh basil (chopped or 2 teaspoons dried basil)
    • 2 t
    • fresh oregano (chopped or 3/4 teaspoon dried)
    • 2
    • large tomatoes (diced or 1-15oz can diced tomatoes, drained)
    • 1 cn
    • kidney beans (15-oz, drained and rinsed)
    • 3 c
    • brown rice (cooked)
    • 1⁄2 c
    • parmesan cheese (grated, add more to taste)
    •  
    • salt and pepper (to taste)
Prep
10 minutes
Ready in
10 minutes

Description

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

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

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.

Course: