| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Entree, Lowfat, Vegetarian |
4 |
Servings |
INGREDIENTS
| 12 |
sm |
Sun-dried tomatoes; soaked in water |
| 2 |
tb |
Butter or margarine |
| 1 |
md |
Red onion; finely chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
c |
Arborio rice |
| 4 |
c |
Water |
| 1/2 |
ts |
Paprika; sweet |
| 1/4 |
ts |
Salt and pepper; each |
| 1 1/2 |
c |
White beans; cannellini, or baby lima beans, drained |
| 1 |
c |
Fresh spinach; packed, chopped |
| 4 |
tb |
Grated Parmesan cheese; (4 to 8) |
INSTRUCTIONS
Soak the tomatoes in water to cover for 1 hour. Drain and discard the
liquid. Coarsely chop the tomatoes.
In a large saucepan, melt the butter and add the onion and garlic. Saute
for 3 to 4 minutes; add the tomatoes. Saute for 2 minutes more. Add the
rice, 2 cups of the water, and the seasonings; simmer uncovered for about
10 minutes, purring frequently. Stir in the remaining 2 cups water, beans
and spinach and cook for 8 to 10 minutes more, continuing to stir, until
the dish is creamy.
Turn off the heat and stir in the cheese. Serve hot.
Yield: 4 servings Each serving provides: 587 Calories -- 9 g fat (22 mg
chol)
Paprika is for color. -- from Lean Bean Cuisine (1995) Jay Solomon / ISBN
1-55958-438-6 / Beans, Vegetarian. Formatted by patH
<phannema@wizard.ucr.edu>
Recipe by: Jay Solomon of Vegetarian Times
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 02,
1998
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