Stir-Fried Italian Rice & Vegetables
If you have leftover rice on hand, use it here. Serve the stir-fry hot, as a side dish, or let it cool to room temperature, toss with olive oil and vinegar, and serve as a rice salad.
1-1/3 cups rice
3/4 teaspoon salt
4 teaspoons olive oil
1 onion, halved and thinly sliced
5 cloves garlic, slivered
1/2 pound mushrooms, thinly sliced
2 cups frozen Italian flat beans, thawed and halved crosswise
1/2 cup chopped fresh basil
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese
1 In a medium saucepan, cook the rice according to package directions, using 1/4 teaspoon of the salt.
2 Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is light golden, about 5 minutes.
3 Add the mushrooms and flat beans, and cook, stirring frequently, until tender, about 5 minutes. Add the rice, basil, the remaining 1/2 teaspoon salt, and the pepper, and cook, stirring frequently, until the rice is lightly crisped and hot, about 5 minutes. Stir in the Parmesan and serve. Makes 6 servings
Makes Makes 6 servings servings.
Per serving: 239 calories, 5.1g total fat (1.6g saturated), 4mg cholesterol, 2.9g dietary fiber, 41g carbohydrate, 7g protein, 398mg sodium.