- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2007
Ingredients
Method
In bowl, soak mushrooms in 2 cups (500 mL) boiling water until softened, about 5 minutes. Remove with slotted spoon; chop and set aside. Strain soaking liquid into measuring cup; add stock and enough water to make 3 cups (750 mL). Set aside.In large shallow saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; fry mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add rice, stirring to coat. Add wine; cook, stirring constantly, until no liquid remains. Add 1-1/2 cups (375 mL) of the stock mixture, 1/2 cup (125 mL) at a time and stirring after each addition until completely absorbed, about 10 minutes.
Add beans. Add remaining stock mixture, 1/2 cup (125 mL) at a time, stirring after each addition until completely absorbed and rice is creamy and tender, another 10 minutes. Stir in cheese, parsley and remaining butter.
Nutritional facts Per serving: about
- Sodium 528 mg
- Protein 7 g
- Calories 299.0
- Total fat 8 g
- Cholesterol 21 mg
- Saturated fat 5 g
- Total carbohydrate 49 g
%RDI
- Iron 9.0
- Folate 10.0
- Calcium 9.0
- Vitamin A 11.0
- Vitamin C 8.0
