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Ingredientes
- 2 can Vegetable broth (14-1/2 ounce.)
- 1 c. Dry white wine
- 1 lrg Onion minced
- 1 lrg Leek minced (white & pale green parts)
- 1 c. Medium-grain white rice
- 2 lrg Garlic cloves minced
- 1 can Red beans (15 to 16 ounce can) Or possibly- kidney beans rinsed, liquid removed
- 1 head radicchio -Or possibly...
- 1/4 head curly endive thinly sliced
- 2 x Arugula branches thinly sliced, -Or possibly...
- 1 c. Sliced curly endive
- Â Â Grated parmesan cheese, opt.
Direcciones
- Bring broth and wine to boil in heavy large saucepan. Add in onion, leek,, rice and garlic and bring to boil. Reduce heat to medium-low and simmer uncovered till rice is tender and mix is thick and creamy, stirring occasionally, about 30 min.
- Mix beans, radicchio and arugula into rice and cook till vegetables wilt,about 2 min. Season to taste with salt and pepper. Serve, passing Parmesan separately if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 5 servings | |
| Calories 294 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 732mg | 31% |
| Potassium 1154mg | 33% |
| Total Carbs 48.57g | 13% |
| Dietary Fiber 18.6g | 62% |
| Sugars 4.65g | 3% |
| Protein 16.99g | 27% |
