Stir-Fried Italian Rice & Vegetables
If you have leftover rice on hand, use it here. Serve as a side dish or toss with olive oil and vinegar and serve as a rice salad.
  • 1-1/3 cups rice
  • 3/4 teaspoon salt
  • 4 teaspoons olive oil
  • 1 onion, halved and thinly sliced
  • 5 cloves garlic, slivered
  • 8 ounces shiitake mushrooms, stems trimmed and caps thinly sliced
  • 2 cups frozen Italian flat beans, thawed and halved crosswise
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon pepper
  • 1/3 cup grated Parmesan cheese

1. In a medium saucepan, bring 3 cups of water to a boil. Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover, and cook until the rice is tender, about 17 minutes.

2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook 5 minutes stirring frequently, until the onion is lightly golden.

3. Add the mushrooms and flat beans and cook 5 minutes, stirring frequently until tender. Add the rice, basil, the remaining 1/2 teaspoon salt, and the pepper and cook, stirring frequently, until the rice is lightly crisped and hot, about 5 minutes. Stir in the Parmesan and serve.

Nutritional Information
Per serving: 359 calories, 7.6g total fat, 2.3g saturated fat, 4.2g monounsaturated fat, .7g polyunsaturated fat, 4g dietary fiber, 11g protein, 62g carbohydrate, 7mg cholesterol, 597mg sodium.
Good source of: folate, manganese, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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