| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Dried navy beans |
| Water | ||
| 1 | Onion, chopped | |
| 1 | Stalk celery with leaves | |
| chopped | ||
| 2 | T | Olive oil |
| 1 | c | Canned tomatoes, undrained |
| 1 | t | Salt |
| 1 | pn | Hot red pepper |
| 1/2 | c | Raw rice |
| 2 | T | Grated Parmesan or Romano |
| cheese |
INSTRUCTIONS
Soak the beans overnight in water to cover; or boil two minutes, and let soak one hour. Simmer until tender, adding more water as needed. 2. Brown the onion and celery in the oil and add to the beans. Add the tomatoes, salt and pepper and water to cover. 3. Add the rice, cover tightly and cook, stirring often, until the rice is tender, or about twenty minutes. Add water as needed. When cooked, the mixture should have the consistency of a thick stew. Sprinkle cheese on top. Note: I have used one can of white beans in place of the dry beans and it came out well and that greatly reduces the cooking time. Posted to EAT-L Digest 12 November 96 Date: Wed, 13 Nov 1996 14:22:13 -0800 From: J Wendel <jwendel@REDSHIFT.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 459
Calories From Fat: 181
Total Fat: 20.7g
Cholesterol: 37.4mg
Sodium: 1506.3mg
Potassium: 714.5mg
Carbohydrates: 45.8g
Fiber: 11.2g
Sugar: 4.6g
Protein: 26.7g