Sautéed Romaine With Beans And Rice Recipe 415

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BEANS AND RICE DINNER



Beans and Rice Dinner image

On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon canola oil
2 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
2 cups cooked brown rice
2 teaspoons Worcestershire sauce
1-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup reduced-fat sour cream
2 green onions, chopped

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

Nutrition Facts : Calories 354 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 549mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 12g fiber), Protein 15g protein.

BLACK BEAN & CABBAGE OVER RICE



Black Bean & Cabbage over Rice image

This can be a hearty side dish or a meatless main course with a green salad and chunks of rye bread. Regular butter can be used with the same result.

Provided by Kathy228

Categories     Brown Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 head cabbage, chopped
2 tablespoons ghee or 2 tablespoons clarified butter
1 medium onion, chopped
2/3 teaspoon sea salt
1/2 teaspoon pepper
1 (15 ounce) can black beans, rinsed and drained til water runs clear
1 medium tomatoes, peeled, seeded, chopped
2 cups cooked brown rice
plain yogurt or sour cream
cilantro, chopped

Steps:

  • Saute the first 3 ingredients until soft, about 15-20 minutes.
  • Add salt and pepper and stir.
  • Add the rinsed and drained beans.
  • Gently saute the beans with cabbage-onion mixture for 10 minutes.
  • Stir in the tomato and simmer for 5 more minutes.
  • Adjust the seasonings.
  • Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.

Nutrition Facts : Calories 312.2, Fat 7.8, SaturatedFat 4.3, Cholesterol 16.4, Sodium 412.8, Carbohydrate 51.7, Fiber 12.2, Sugar 5.6, Protein 11.1

SAUTEED ROMAINE LETTUCE



Sauteed Romaine Lettuce image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
  • Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

SAUTéED ROMAINE WITH BEANS AND RICE



Sautéed Romaine with Beans and Rice image

There is more delicious or comforting than a warm salad during the cold weather season.

Provided by Catherine Cappiello Pappas

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 8

1 head of romaine lettuce - chopped
4 cloves of garlic - chopped
19 oz. can of beans - drained
½ tsp. salt
½ tsp. black pepper
¼ wedge of lemon - squeezed
2 -3 tablespoons - olive oil
1 ½ cups of uncooked rice

Steps:

  • 1. Prepare rice as directed Place 2 tablespoons of olive oil in a large frying pan. Add the garlic and the chopped Romaine. Cover and gently heat the pan for a few minutes until the Romaine is gently wilted. Add the beans and seasonings and toss. Plate the rice; add the Romaine, squeeze of lemon and toss.

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  • Caesar Salad. Caesar salad is the perfect lunch dish. It’s light, fresh, and flavorful, and it has all the features of a good party starter. The combination of fresh, crisp romaine lettuce and crunchy bread is just perfection.
  • Nicoise Salad. It’s no secret that the French have a way with food. They’re just so good at it! And if you’ve never had a Nicoise salad, you’re missing out.
  • Steak Lettuce Wraps. Imagine biting into a steak lettuce wrap and feeling your teeth sink into the crispy lettuce leaves. Now, imagine the tender, juicy steak as it melts in your mouth.
  • Mexican Salad with Lime Dressing. Bring brightness to your summer cookouts and whip up this Mexican salad with lime dressing. With juicy tomatoes, crisp cucumbers, and fresh romaine lettuce, this salad is sure to be a hit.
  • Strawberry Romaine Salad. Looking for a salad that’s fresh, sweet, and satisfyingly crunchy? This strawberry romaine salad fits the bill! The combination of strawberries and romaine is a match made in heaven.


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  • Place a large, heavy sauté pan over medium-high heat. Gather everything you need for the recipe and have it measured out because once you start, things happen quickly. While it heats, cut the romaine head in quarters lengthwise, leaving the stem end intact. (Alternatively, if you prefer, you can remove the stem end and very roughly chop the lettuce.)
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