Side Pannel
Rice and Vegetables
Ingredients List
- 3 tb Olive oil
- 1/2 c Chopped onion
- 2 Cloves garlic; minced
- 2 c Uncooked long-grain white
- -rice
- 3 1/2 c Water or half unsalted
- -chicken broth and half
- -water
- 2 ts Salt
- 1/2 c Pared and finely chopped
- -carrot
- 1/2 c Finely chopped celery
- 1/2 c Diced sweet red onion
- 1/2 c Diced green bell pepper
Directions
Heat one tbsp oil in a heavy saucepan. Stir in the onion and garlic, and
saute, stirring just until tender, about 5-minutes. Stir in the rice until
coated with oil. Add the water (or broth and water) and salt, then heat to
boiling. Cover and cook the rice over medium-low heat until the liquid is
absorbed and the rice is tender, about 15-minutes.
Meanwhile, heat the remaining 2 tbsp of oil in a large skillet. Add the
carrot, celery, and red onion, and saute, stirring, until tender but not
browned, about 5-minutes. Add the green bell pepper and saute until
crisp-tender, about 2 minutes. Set aside.
Toss half of the sauteed vegetables with the cooked rice just before
serving. Spread a mound of the rice in shallow soup plates and top with the
beans. Garnish each with a spoonful of the remaining sauteed vegetables.
saute, stirring just until tender, about 5-minutes. Stir in the rice until
coated with oil. Add the water (or broth and water) and salt, then heat to
boiling. Cover and cook the rice over medium-low heat until the liquid is
absorbed and the rice is tender, about 15-minutes.
Meanwhile, heat the remaining 2 tbsp of oil in a large skillet. Add the
carrot, celery, and red onion, and saute, stirring, until tender but not
browned, about 5-minutes. Add the green bell pepper and saute until
crisp-tender, about 2 minutes. Set aside.
Toss half of the sauteed vegetables with the cooked rice just before
serving. Spread a mound of the rice in shallow soup plates and top with the
beans. Garnish each with a spoonful of the remaining sauteed vegetables.
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