If you have leftover rice on hand, use it here. Serve the stir-fry hot, as a side dish, or let it cool to room temperature, toss with olive oil and vinegar, and serve as a rice salad.
1⅓ cups rice
¾ teaspoon salt
4 teaspoons vegetable oil, such as olive or canola oil
1 onion, halved and thinly sliced
5 cloves garlic, slivered
½ pound mushrooms, thinly sliced
2 cups frozen Italian flat beans, thawed and halved crosswise
½ cup chopped fresh basil
½ teaspoon pepper
⅓ cup grated Parmesan cheese
1. In a medium saucepan, cook the rice according to package directions, using ¼ teaspoon of the salt.
2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is light golden, about 5 minutes.
3. Add the mushrooms and flat beans, and cook, stirring frequently, until tender, about 5 minutes. Add the rice, basil, the remaining ½ 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. Makes 6 servings
Good source of: folate, selenium, thiamin
Chinese restaurants will usually sell you an order of white rice (or brown rice) to go, shaving a good 20 minutes off the preparation time for this recipe.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.