Italian Style Rice and Beans w/ DOP Extra Virgin Olive Oil Terra Di Bari

  • 2 cans of white beans, drained and rinsed
  • 8 oz rice
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 4 sage leaves, finely chopped
  • 4 tbsp parsley, chopped
  • 4 tbsp Parmesan, grated
  • 3 tbsp Extra virgin olive oil
  • ½ cup vegetable broth

Put a big pot of water to a boil; when it boils add salt and rice and cook until ready, about 16-18 minutes.

In the mean time, in a deep skillet with 2 tbsp of broth and the Extra Virgin Olive Oil, "sautee" onion, carrot and sage.

Blend half of the beans, using a few tablespoons of broth the ease the blending, and add them, along with the whole ones, in the skillet. Stir well to combine and simmer for 5 minutes.

Drain the rice and toss it into the skillet, stir well and add some broth, if needed: it should look like a risotto and not like a soup.

Simmer for 5 more minutes to combine all flavors.

Serve immediately, in individual bowls, sprinkled with parsley and parmesan cheese.

This recipe serves 4.

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