Rice with beans cannellini, celery, and carrot, is a recipe especially suited for the winter season, a warm and nutritious dish where the intense flavor of the celery contrasts with the sweetness of the beans.
A healthy first course with vegetables is also very digestible. Rice, like pasta, provides carbohydrates but is more digestible due to the amylose starch it contains. Moreover, it is well-tolerated by those who are gluten intolerant. With the combination of these vegetables, I’d say it’s stimulating and fresh.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1 1/4 cups Rice
- 14 oz Beans (Cannellini 1 can)
- 2 Carrots
- to taste Celery
- 2 Tomatoes
- 2 Onions (Small)
- to taste Salt
- to taste Extra Virgin Olive Oil
Tools
- Pressure Cooker
- Pot
Preparation
Start by cooking the rice in a pot with plenty of water. Add the carrot cut into small pieces, salt, and a bit of celery, for about fifteen minutes from boiling.
In a pan with enough extra virgin olive oil, sauté the finely chopped onion and add the drained and washed precooked 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, serving with the beans seasoned in the pan.
Serve the rice as a first course not only for lunch but, due to its high digestibility, also for dinner. The rice with cannellini beans, celery, and carrot is a cheerful and colorful dish, nice to look at, suitable for the winter season especially as it warms and is also tasty.
Rice with Cannellini Beans, Celery, and Carrot
Tips for rice with cannellini beans: If you have time, it’s preferable to cook dried cannellini beans as they have even more flavor than canned ones. The pressure cooker also helps us save time and effort. If you soak them for a few hours, they cook even better. Come and check out Pinterest from The Recovering Cook
