| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Rice, Vegetables, Vegetarian |
4 |
servings |
INGREDIENTS
| 2 |
c |
Cooked beans; * |
| 1 |
tb |
Olive oil; (orig was 3 tbsp) |
| 1 |
|
Onion; finely diced |
| 1 |
|
Carrot; finely diced |
| 2 |
|
Cloves garlic; (my addition) |
| 1 |
|
Bay leaf |
| 1 |
ts |
Dried oregano |
| 1 |
bn |
Broccoli rabe |
|
|
Salt and pepper; ** |
| 1 |
c |
Liquid; *** |
| 2 |
tb |
Chopped parsley |
|
|
Thin slices parmesan cheese; optional |
INSTRUCTIONS
* I used canned Great Northern Beans
** I used soy sauce
*** orig called for bean cooking liquid; I used 1 cup vegetable broth
Saute the onion, carrot, bay leaf, oregano and garlic in the olive
oil for about 8 minutes. Add the rabe and broth. When wilted, add the
beans and simmer, until the greens are done, 15 - 20 minutes. Add
more liquid as needed.
Garnish with parsley and cheese.
Madison recommends serving this with garlic croutons to soak up the
sauce. I served it with brown rice.
>From Ellen C. <ellen@elekta.com>
Per serving: 205 Calories; 4g Fat (17% calories from fat); 12g
Protein; 34g Carbohydrate; 0mg Cholesterol; 144mg Sodium Food
Exchanges: 1 1/2 Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat
Recipe by: Vegetarian Cooking For Everyone, Deborah Madison
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Sep 8, 1999, converted by MM_Buster v2.0l.
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