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.