Kidney Bean Risotto

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A unique take on the traditional risotto; however, this one uses brown rice along with veggies and kidney beans. have not tried it yet, but it sounds good.

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Steps

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Heat half the oil in a large , heavy-bottom pan.

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Add the onion and cook , stirring occasionally , for 5 minutes or until softened.

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Add half the garlic and cook , stirring frequently , for 2 minutes.

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Then add the rice and stir for 1 minute , or until the grains are thoroughly coated with the oil.

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Add the stock and a pinch of the salt and bring to a boil , stirring constantly.

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Reduce the heat , cover , and let simmer for 35-40 minutes , or until all of the liquid has been absorbed.

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Meanwhile , heat the remaining oil in a heavy-bottom skillet.

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Add the red bell pepper and celery and cook , stirring frequently , for 5 minutes.

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Add the sliced mushrooms and the remaining garlic and cook , stirring frequently , for 4-5 minutes.

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Stir the rice into the skillet.

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Add the beans , parsley and cashews.

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Season with salt and pepper and cook , stirring constantly , until hot.

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Transfer to a warmed serving dish , sprinkle with extra parsley and serve at once.

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Ingredients

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olive oil, onion, garlic cloves, brown rice, vegetable stock, salt and pepper, red bell pepper, celery ribs, cremini mushrooms, red kidney beans, fresh parsley, cashews