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Scarborough Fare
Parsley, sage, rosemary and thyme
Sauteed Green Beans and Pears
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2 teaspoons olive oil
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1 cup finely chopped onion $
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1 bay leaf
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2 cups water
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1 cup fat-free, less-sodium chicken broth $
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1/2 cup instant white rice $
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1/2 cup instant brown rice
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1/2 cup uncooked bulgur
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1 tablespoon dried cranberries or currants
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper $
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1/4 cup chopped pecans, toasted
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2 tablespoons chopped fresh parsley
Preparation
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Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add bay leaf; cook 1 minute. Add water and next 7 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in pecans and parsley.
Maureen Callahan, Cooking Light
MAY 2006
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