Sophisticated and satisfying, this can be offered as a vegetarian main course or as a hearty side dish.
Recipe information
Yield
Makes about 5 cups
Ingredients
2 14 1/2-ounce can vegetable broth
1 cup dry white wine
1 large onion, chopped
1 large leek (white and pale green parts), chopped
1 cup medium-grain white rice
2 large garlic cloves, chopped
1 15- to 16-ounce can red beans or kidney beans, rinsed, drained
1 large head radicchio or 1/4 head curly endive, thinly sliced (about 2 cups)
2 arugula bunches, thinly sliced (about 1 cup) or 1 cup sliced curly endive
Grated Parmesan cheese (optional)
Preparation
Step 1
Bring broth and wine to boil in heavy large saucepan. Add onion, leek, rice and garlic and bring to boil. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes.
Step 2
Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes. Season to taste with salt and pepper. Serve, passing Parmesan separately if desired.
