back to cookbook
Cannellini Bean Rice Bowl
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 6 ozs carrots (diced)
- 1 red Bell pepper (seeds removed, chopped)
- 2 cloves garlic cloves (crushed)
- 1 ½ cups Risotto
- 5 cups hot vegetable stock
- 14 ozs canned cannellini beans (drained and rinsed)
- salt
- freshly ground Black pepper
- To garnish
- cilantro
back to cookbook
print shopping list
Preparation steps
1.
Heat the oil in a wide shallow pan and cook the carrots, pepper and garlic over a low heat for 10 minutes, until softened but not browned.
2.
Add the rice to the vegetables and stir for 1 minute, until the grains are glossy.
3.
Add a ladleful of stock to the rice. Stir continuously until it has been absorbed. Continue adding the stock a ladleful at a time, and stirring, for 25-30 minutes until the rice and vegetables are tender.
4.
Add the cannellini beans for the last 5 minutes of cooking.
5.
Remove the pan from the heat and season to taste with salt and pepper. Put into warmed serving bowls and garnish with coriander.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week