Rice, Beans, and Greens (Italian-style!)

Rice, Beans, and Greens (Italian-style!)

Do you ever have one of those nights where you don't have much in the fridge but just don't feel like heading to the grocery store? That was me tonight, so I decided to take inventory and see what I could come up with.  I had some leftover Basmati rice in the fridge and then of course all of the basics (garlic, onions, lemons, etc.).  I usually make sure I have the freezer somewhat stocked with veggies for soups and things but even that supply had dwindled! I did have a package of frozen broccoli rabe so I grabbed that, a can of cannellini beans, some wine, a lemon, and went to work.  I love southern-style black-eyed peas and collard greens so this is my Italian version of that dish.  The finished product had us scrambling for seconds! 

Rice, Beans, and Greens (Italian-style!)

3 Tbsp. of extra virgin olive oil
1 small organic onion, quartered and thinly sliced
1 tsp. of crushed red pepper (adjust to your level of spiciness)
4 cloves of organic garlic, chopped 
1/2 cup of dry white wine 
1 lb package of frozen broccoli rabe (feel free to use fresh if you have it!)
1 15 ounce can of organic cannellini beans
1/2 an organic lemon (zested and sliced)
2 cups of cooked organic Basmati rice
Himalayan salt
fresh ground pepper
grated Pecorino Romano cheese for serving (optional)

Heat oil in a 5-quart Dutch oven on low to medium.  Add the onion, crushed red pepper, and a sprinkling of salt. Once the onion starts to brown, add your garlic and saute for another minute. Pour in the wine and deglaze the bottom of the pot. Simmer until the liquid has reduced by half and alcohol has cooked off.  Add the bag of frozen broccoli rabe and saute until the broccoli rabe has cooked through but has still retained its bright green color.  Add your can of beans and cook for 5 additional minutes (until they are warmed through).  Salt and pepper to taste.

For serving, place one cup of rice on each plate.  Top with the beans and broccoli rabe mixture. Zest lemon on top of each as well as the juice of a lemon slice.  Sprinkle with some freshly grated Romano cheese and serve! 

Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking


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