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Risotto with green beans and dried tomatoes

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Ingredients for 3 servings:

  • 1 cup brown rice
  • ½ cup rice (carmarque red rice)
  • 400 g beans, green
  • 150 g tomatoes, dried, pickled in oil, chopped
  • 150 g sheep cheese, finely chopped
  • salt and pepper
  • oregano
  • 3 cups water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mediterranean rice dish

Cook the rice with about twice the amount of water according to the package instructions for about 40 minutes (it’s quicker in a pressure cooker). About 15 minutes before the end of the cooking time, add the washed and bite-sized beans. Season with salt, pepper, and oregano. Once the beans are tender, gently stir in the dried, also chopped tomatoes and the sliced ​​feta cheese. Season to taste and serve immediately. Serve with fresh white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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