| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Dutch |
Rice |
1 |
servings |
INGREDIENTS
| 1 |
c |
Cannellini Beans; Dried |
| 1 |
c |
Lima Beans; Dried |
| 2 |
tb |
Olive Oil |
| 1 2/3 |
c |
Tomato; Chopped |
| 1 |
c |
Red Bell Pepper; Chopped |
| 1 |
c |
Yellow Pepper; Chopped |
| 3/4 |
c |
Onion; Chopped |
| 3/4 |
c |
Zucchini; Diced |
| 3/4 |
c |
Yellow Squash |
| 1 |
ts |
Dried Rosemary |
| 2 |
|
Garlic Cloves; Minced |
| 2/3 |
c |
Water |
| 1/3 |
c |
Kalamata Olives; Pitted And Sliced |
| 1 1/4 |
ts |
Saffron Threads; Crushed |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 14 1/2 |
oz |
Vegetable Broth |
| 3 |
c |
Cooked Wild Rice |
INSTRUCTIONS
Sort and wash beans; place in a large dutch oven. Cover with water to 2
inches above beans; bring to a boil, and cook 2 minutes. Remove from heat;
cover and let stand 1 hour. Drain beans in a colander, and set aside. Heat
oil in a large Dutch oven over medium heat. Add tomato and next 7
ingredients (tomato through garlic); sauté 5 minutes or until tender. Add
beans, water, and next 6 ingredients (water through broth); cover, reduce
heat, and simmer 1 hour or unitl beans are tender. Stir in rice, and simmer
an additional 3 minutes or until thoroughly heated.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Jan 30,
1999, converted by MM_Buster v2.0l.
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