By: Recipe adapted from Diet for a Small Planet
© 1982 by Frances Moore Lappe
This dish is easily made with pantry staples, and is terrific with fresh garden vegetables.
Time: Preparation 10 mins
Serving: 4 Servings
Ingredients
- 2 T olive oil
- 0.5 c parlsey
- 1 small zucchini
- 1 stalk celery
- 1 medium carrots
- 1 medium onion
- 2 clv garlic
- 2 T fresh basil
- 2 t fresh oregano
- 2 large tomatoes
- 1 cn kidney beans
- 3 c brown rice
- 0.5 c parmesan cheese
- salt and pepper
Preparation
Heat olive oil in large skillet over medium heat. Add garlic, onions, vegetables, and herbs and sauté until onion is translucent. Add tomatoes and beans and salt and pepper to taste. Stir in rice and cook until all is heated through. Remove from heat and toss with Parmesan cheese before serving.
