Middle Eastern Beans and Jasmine Rice |
| Name: |
Nikki Stem |
| Base: |
Robins AFB |
| Recipe: |
1 tsp olive oil
3 gloves of garlic (minced)
1/2 cup onion (chopped)
1 can sliced button mushrooms
1 can Great Northern Beans(rinsed and drained)
1 can chopped stewed tomatoes
1 can slice black olives
1 tsp basil
1 cup uncooked Jasmine Rice
1 1/2 cups water.
In a heated skillet add oil and saute garlic and onions for 3-5 minutes. Add mushrooms and cook for another 3 minutes. Add beans, stewed tomatoes, basil and black olives. Allow to simmer for 30 minutes.
While beans are simmering. Place 1 1/2 cups of water and 1 cup of rice into sauce pan. Bring to a boil. Cover and bring temp. down to low for 15 min. Remove from heat, and let rest. Fluff with fork prior to serving.
Serving suggestion: Serve Middle Eastern Beans over the rice and serve with warm flat bread and olive oil. Enjoy. |
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