Sautéed Romaine With Beans And Rice Recipe 415

SAUTéED ROMAINE WITH BEANS AND 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.

ROMAN RICE AND BEANS

Steps:

• Heat oil and saute garlic, onion, carrots, celery, green pepper, parsley, and dried herbs until onion is translucent.
• Add tomatoes, salt, and pepper, and beans.
• Combine rice and parmesan cheese.
• Add bean mixture to rice mixture.
• Garnish with more fresh parsley and grated cheese.

SAUTEED ROMAINE LETTUCE

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.

BLACK BEAN & CABBAGE OVER RICE

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.

SAUTEED ROMAINE WITH OYSTER SAUCE

Steps:

• 1. Chop the romaine lettuce into 2-inch pieces. Wash and drain in a colander. (I personally like it served in whole leaves). In a pan on medium-high heat, add about 2 tsp oyster sauce.
• 2. Add the lettuce. Stir to make sure it's evenly coated in oyster sauce.
• 3. In minutes, the lettuce will wilt. That's it! Plate and serve with rice or fish.