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.