Rice & Cannellini Beans with Mushrooms

August 9, 2019

This started out as a recipe found on the internet, involving barley, so I replaced the barley with brown rice. It’s a nice, satisfying dish on a cold night, with a mix of green veges of your choice, and can also be used as a filling for tortillas if you prefer.


1Heat the oil in a large, heavy-based frying pan and cook the mushrooms, onion, garlic and beans, stirring frequently, until tender.

2Add the rice and stock to the pan, bring to the boil and reduce the heat to a simmer.

3Cover the pan and simmer 45 to 50 minutes or until the rice is tender and the liquid almost completely absorbed.

4Add the beans to the rice mix and cook for another couple of minutes to heat through.


3 Tbsp light olive oil or rice bran oil

250g diced fresh mushrooms – portobellos are good because they have a nice rich flavour, but button mushrooms will do fine too

2 medium onions, finely chopped

2 cloves garlic, peeled and finely chopped

100g green beans, trimmed and cut into 3-4cm lengths

100g uncooked brown rice (the Australian Calrose medium-grain variety is good and readily available

3 cups (750ml) vegetable stock

1x 400g tin of cannellini beans, thoroughly rinsed and drained

2019-08-09T11:04:56+00:00 0 Comments

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