Rice with beans, celery, and carrot is a recipe particularly suitable for the winter season, a warm and nutritious dish where the intense flavor of celery contrasts with the sweetness of the beans.
A healthy first course with vegetables is also very digestible. Rice, like pasta, provides carbohydrates, but compared to pasta, it is more digestible due to the starch called amylose it contains. Moreover, it is well-assimilated by those intolerant to gluten. With the combination of these vegetables, I would say it is enticing and fresh.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1 1/4 cups Rice
- 1 can Beans (Cannellini 1 can)
- 2 Carrots
- as needed Celery
- 2 Tomatoes
- 2 Onions (Small)
- as needed Salt
- as needed Extra virgin olive oil
Tools
- Pressure Cooker
- Pot
Preparation
Cook the rice in a pot with plenty of water. Add the diced carrot, salt, and a bit of celery for about fifteen minutes from when it starts boiling.
In a pan with sufficient extra virgin olive oil, sauté the finely chopped onion and add drained and rinsed pre-cooked cannellini beans, diced celery, tomatoes, and cover with a lid.
After a few minutes, add a ladle of the rice cooking water. Then drain the cooked rice, leaving it brothy, and serve on plates with the seasoned beans from the pan.
Serve the rice as a first course not only for lunch but also for dinner due to its high digestibility. Rice with cannellini beans, celery, and carrot is a cheerful and colorful dish, beautiful to look at, indicated especially for the winter season as it warms and is also tasty.
Rice with Cannellini Beans, Celery, and Carrot
Tips for rice with cannellini beans: If you have time available, it is preferable to cook dried cannellini beans, which have even more flavor than canned ones. The pressure cooker helps save time and effort. If soaked for a few hours, they cook even better. Peek at Pinterest from The Cook Who Recovers
