Warm Green Beans and Brown Rice
Total time: 30 minutes
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. You can use regular Basmati if you prefer. This salad is good warm or cold, so timing is not an issue!
Ingredients:
- 1/2 cup quick-cooking brown rice, 90gr, 3.2oz
- 1 cup chicken stock, 225gr, 8oz
- 6oz green beans, 170gr, 6oz
- 1/3 cup more chicken stock, 75gr, 2.6oz
- 1 tbs toasted sesame seeds, 9gr, .32oz
- Vinaigrette
- 1 tbs Dijon-style mustard, 15gr, .53oz
- 1 1/2 tbs Balsamic vinegar, 24gr, .84oz
- 1 tsp soy sauce, 5gr, .18oz
- 2 tsp sesame or walnut oil, 9gr, .32oz
- 2 tbs good olive oil, 27gr, .95oz
Instructions:
- Cook rice according to package directions.
- Top and tail beans... cut off the ends.
- Cut into 1 1/2 inch lengths (4cm).
- Put beans into small skillet, add stock, cover and simmer over medium heat until done, 10 - 12 minutes.
- When rice is done put into a medium bowl.
- When beans are done, drain and add to rice.
- Add the half of the vinaigrette and toss well. Taste, add the rest of the vinaigrette as needed.
- Sprinkle with sesame seeds.
- Vinaigrette
- Put all ingredients but olive oil in a small bowl and whisk well.
- Slowly add olive oil, whisking constantly.
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Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 634 / 317 Total Carbohydrates: 88 / 44 Dietary Fiber: 12 / 6 Total Fat: 62 / 31 Saturated Fat: 3 / 1.5 Cholesterol: 9 / 4.5 Protein: 15 / 7.5 Calcium: 196 / 98 Sodium: 692 / 346 |
General Technical Details and Disclaimer:
Note: Nutrition info assumes all vinaigrette is used.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/