Ingredients
Rice
1 tablespoon butter or vegan butter
2 tablespoons extra virgin olive oil
1/2 cup diced sweet or yellow onion
1 teaspoon kosher salt
1 cup long grain white rice, rinsed
1.5 cups water
Beans
1 tablespoon butter, or vegan butter
2 tablespoons extra virgin olive oil
1/2 cup diced sweet or yellow onion
1 tablespoon (about 1 large clove) minced garlic
1/2 teaspoon za’atar seasoning
1/4 teaspoon kosher salt
2 tablespoons tomato paste
1, 15 ounce cannellini beans, drained and rinsed
1/4 cup vegetable stock (or chicken stock)
Optional garnish: fresh cilantro
Instructions
Rice
In a medium dutch oven over medium heat, add butter, olive oil, onions and salt and saute for 2 minutes. Add rinsed rice and stir to coat in the oil, stirring constantly for 3 minutes so the rice doesn’t stick to the bottom. Add the water and cover the pot, bring to a boil and reduce the heat to low to simmer for 15 minutes. Turn off the heat, leave covered to continue to steam for another 10-15 minutes – just enough time to make the beans.
Beans
In a medium skillet over medium heat, add butter, olive oil, and onions and saute for 5 minutes. Add garlic, za’atar, salt, and tomato paste and stir just until the tomato paste is soft and appears melted. Add the beans and stock and gently stir.
Serve the beans over the rice and garnish with cilantro if desired.
- Prep Time: 5 minutes
- Cook Time: 30