Brown Rice Pilaf with Spinach, Parmesan, and White Beans

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Beans are so much a mainstay of the cooking of Tuscany that Tuscans are known as mangiafagioli, or bean eaters. And spinach is so popular that dishes with spinach are known in French as à la florentine, after the capital of Tuscany, Florence. This is a wonderful combination of flavors.

Ingredients

Method

  1. Drain the soaked beans and cook in plenty of water with the onion, celery, and garlic until the beans are tender, about 1½ hours. Drain well. (The beans can be cooked up to 2 days ahead.)
  2. Heat the oil over low heat in a large heavy saucepan. Add the diced onion and minced garlic and sauté, stirring often, until golden, about 10 minutes. Stir in the rice