Barbecue Green Bean Sun-Dried Tomato Rice



BARBECUE GREEN BEAN SUN-DRIED TOMATO RICE

Less water, longer cooking time creates a chewier rice. Cooked with spices, herbs, Italian cut green beans and sun-dried tomatoes. Tossed with a tomato and vinegar based Barbecue Sauce! Served as individual molds, topped with white and black sesame seed, drizzled with sesame oil and topped with fresh basil. An unexpected delight to be sure! Reduced fat!

Makes 8 cups loose pack

Make Barbecue Sauce first: Makes 1-1/4 cups almost

3/4 c. ketchup

1 T. sesame oil

2 T. Balsamic vinegar

2 T. Worcestershire sauce

2 T. liquid smoke

1 t. garlic powder

3 T. light brown sugar

1/2 t. salt plus to taste

fresh grind black pepper to taste

2 T. water


1- Combine all sauce ingredients in bowl and stir briskly till thoroughly incorporated. Adjust for salt and set aside.


RICE:

3 c. water

2 T. light color vinegar

1 T. Worcestershire sauce

1 T. liquid smoke

2 t. salt

2 t. garlic powder

1 t. onion powder

1 t. dry mustard

2 t. dried basil

1/2 c. chopped plain sun-dried tomatoes

sev. twists fresh grind black pepper

3 c. partially thawed Italian cut green beans (broad beans)


1 lb. or 2-1/2 c. par boiled, long grain brown rice


1- In large saucepan place all ingredients, except rice. Bring to boil. It will take longer than usual due to the presence of the beans.

2- Upon boiling, add rice, stir, return to boil, then cover, reduce heat to low and cook 15 minutes.

3- Remove cover, stir up from bottom, pat down top, recover and cook 15 minutes longer.

4- Remove cover, stir up from bottom, taste test for tenderness, if not quite tender, then pat down top, recover and cook 15 minutes longer.

  • The recipe on the package calls for 45 minutes cooking time with 2 parts water to 1 part rice. We use less water to keep rice from getting too soft. It gets tricky when adding veggies to the rice. Plus there’s water in the beans, that the rice will draw out if cooked long enough, creating a somewhat gelatinous texture. I’ve never cooked rice for 45 minutes unless making a paella, so think of this as a similar cooking style.

5- When taste-tested and textured to your liking, remove from heat and fluff with untensil.

6- Transfer to large bowl and fluff some more.

7- Adjust for salt and pepper.


Assembly:

Barbecue Sauce

white and black sesame seed

sesame oil for drizzle

fresh basil leaves


1- Heat Barbecue Sauce in microwave or small skillet till hot (don’t overheat).

2- Pour all of Barbecue Sauce over rice, then toss to evenly disperse.

3- Mold in cups, then invert on individual plates.

4- Sprinkle with white and black sesame seed. Drizzle with a bit of sesame oil and top with a fresh basil garnish.

5- Serve.









Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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