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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is also a great vegetarian entrée. Ingredients:
1 15-ounce can black beans, rinsed, drained |
1/2 large red onion, very thinly sliced |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1 white onion, finely chopped |
4 large garlic cloves, chopped |
1 cup arborio rice |
3 1/2 cups canned unsalted chicken broth |
1/2 cup dry white wine |
2 large bay leaves |
1/2 teaspoon turmeric |
1/8 teaspoon (or more) cayenne pepper |
Directions:
1. Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.
2. Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.
3. Spoon rice onto platter. Arrange beans and onion garnish alongside.
4. Per serving: calories, 230; fat, 4 g; sodium, 49 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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