| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Low-fat, Main dish, Vegetarian | 5 | Cups |
INGREDIENTS
| 2 | Vegetable broth, 14-1/2 oz. | |
| 1 | c | Dry white wine |
| 1 | Onion, chopped | |
| 1 | Leek, chopped | |
| white & pale green | ||
| parts | ||
| 1 | c | Medium-grain white rice |
| 2 | Garlic cloves, chopped | |
| 1 | Red beans, 15 to 16 oz can | |
| OR- kidney beans | ||
| rinsed drained, OR… | ||
| 1/4 | Head curly endive | |
| thinly sliced | ||
| 2 | Arugula branches | |
| thinly sliced -OR… | ||
| 1 | c | Sliced curly endive |
| Grated parmesan cheese, opt. | ||
| 1993 | T | yped for you by Karen Mintzias |
INSTRUCTIONS
Bring broth and wine to boil in heavy large saucepan. Add onion, leek,, rice and garlic and bring to boil. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes. Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes. Season to taste with salt and pepper. Serve, passing Parmesan separately if desired. Source: David Badal, Houston TX * Published in: Bon Appetit - June File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 516mg
Potassium: 599.2mg
Carbohydrates: 43.8g
Fiber: 11.4g
Sugar: 5.4g
Protein: 11.7g