Italian Style Rice and Beans

This is our original LOV version of this great recipe. Make it totally vegan with a few simple substitutions.





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There are probably numerous versions of Italian Style Rice and Beans recipes. This version is our original and produces a creamy dish reminiscent of risotto. The original version is lacto-ovo vegetarian but we turned it into a totally vegan dish pretty quickly with a few easy substitutions, which are mentioned at the end of the page.

Italian Rice and Beans makes for a substantial meal entré, especially when paired with a nice Italian bread and a green salad. And it has a fair amount of protein, lots of fiber and little fat.

We like the various various rice and bean combinations we have on the site, but the Italian Style Rice and Beans is one of our favorites. Give it a try. We're sure you'll like it as much as we do!
  And when you have time why not try some of the others too....like...
Southern Rice and Beans
and Spanish Rice and Beans!



Italian Style Rice and Beans

Ingredients

1 tablespoon of extra virgin olive oil
1 medium yellow onion, coarsely chopped
1 garlic clove, minced
1 cup of long grain white or brown rice (we prefer brown)
1/2 teaspoon dried basil
1 teaspoon dried Italian seasoning
2 cups of vegetable broth or vegetable stock
1 can (14.5 oz) cannellini beans, drained and rinsed
1/2 package (8 oz.)of frozen green beans, thawed and drained
1/4 cup of grated Parmesan cheese **
1/2 cup of half-and-half **
1/4 teaspoon sea salt
1/2 teaspoon white pepper
2 tablespoons finely chopped fresh parsley for garnish

How we make it

Heat the EVOO in a large saucepan or deep skillet over medium heat for about a minute. Add the garlic and onion and sauté for 5 minutes or until tender.

Add the rice* and basil and cook, stirring for a minute or two. Add in the vegetable broth. Bring mixture to a simmer, cover and cook for 15 minutes.

Stir in the green beans, Parmesan** and 1/4 cup of the half-and-half**. Cover again and cook for another 5 minutes or until green beans are tender.

Stir in the salt, pepper, Italian seasoning , cannellini beans and remaining half-and-half**. Reduce the heat to low and allow to cook about 5 minutes more, until heated through.

Sprinkle with parsley just before plating.


* When using regular rice versus the quick cook rice, we like to boil it for about 10 minutes before incorporating it into the recipe. This ensures that the rice will be fully cooked by the time the dish is complete.

** Veganize it! - Substitute 2 or 3 tablespoons of nutritional yeast for the Parmesan cheese and 1/2 cup of Silk Creamer for the half-and-half.

Serve with Italian bread and a nice green salad!

Serves 4 to 6

Per serving: Calories 191, Calories from Fat 36, Total Fat 4.07g, Saturated Fat 1.19g, Trans Fat 0.0g, Cholesterol 4mg, Sodium 485mg, Potassium 173mg, Total Carbs 32.59g, Dietary Fiber 2.8g, Sugars 1.67g, Protein 5.64g











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