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.


1 1/3 cups rice

3/4 teaspoon salt

4 teaspoons vegetable oil, such as olive or canola oil

1 onion, halved and thinly sliced

5 cloves garlic, slivered

1/2 pound mushrooms, 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, 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

Nutrition Facts

per serving
calories 239
total fat 5.1g
saturated fat 1.6g
cholesterol 4mg
dietary fiber 3g
carbohydrate 41g
protein 7g
sodium 597mg

Good source of: folate, selenium, thiamin

Kitchen Tip

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.

Publication Review By: the Editorial Staff at Healthcommunities.com

Published: 20 Oct 2011

Last Modified: 24 Mar 2015