The red tomato in this dish supports the Heart, and is further balanced by the addition of fresh basil. This dish will warm you from the inside-out!

The red tomato in this dish supports the Heart, and is further balanced by the addition of fresh basil. This dish will warm you from the inside-out!

Yields1 Serving
 1/3 cup thin egg noodles
 1 1/2 Tablespoons salted butter
 2 cups long grain rice, rinsed
 1/2 white onion, chopped
 1/2 cup basil leaves, chopped
 28 ounce can diced tomatoes
 14 ounce can crushed tomatoes
 1 pound French string beans (fresh or frozen)
 1 teaspoon allspice
 salt, to taste
 freshly ground black pepper, to taste
1

Saute the egg noodles in 1 Tablespoon butter over low heat, constantly mixing until the noodles brown. Add the rice and mix to coat with butter.

2

Add 4 cups of boiling water to the rice. Stir and bring to a simmer. Reduce the heat to low.

3

Cover and let cook until rice is tender and all liquid is absorbed, about 35-40 minutes.

4

Meanwhile, in a large pot, sauté the onion in the remaining butter until the onion is translucent. Add a dash of salt.

5

Add both cans of tomato and the chopped basil to the onion mixture. Mix well. Bring to a simmer over medium heat. Cover.

6

In a separate pot, steam the string beans in 1 cup of boiling water. When the beans are tender, drain the water and add the beans to the tomato sauce.

7

Add salt, pepper, and allspice, to the sauce. Stir well and remove from the heat. Season to taste.

8

Serve the string beans over the warm rice.

For extra flavor, cook the rice in 2 cups of broth and 2 cups of boiling water, instead of all water.
CategoryCooking Method

Ingredients

 1/3 cup thin egg noodles
 1 1/2 Tablespoons salted butter
 2 cups long grain rice, rinsed
 1/2 white onion, chopped
 1/2 cup basil leaves, chopped
 28 ounce can diced tomatoes
 14 ounce can crushed tomatoes
 1 pound French string beans (fresh or frozen)
 1 teaspoon allspice
 salt, to taste
 freshly ground black pepper, to taste

Directions

1

Saute the egg noodles in 1 Tablespoon butter over low heat, constantly mixing until the noodles brown. Add the rice and mix to coat with butter.

2

Add 4 cups of boiling water to the rice. Stir and bring to a simmer. Reduce the heat to low.

3

Cover and let cook until rice is tender and all liquid is absorbed, about 35-40 minutes.

4

Meanwhile, in a large pot, sauté the onion in the remaining butter until the onion is translucent. Add a dash of salt.

5

Add both cans of tomato and the chopped basil to the onion mixture. Mix well. Bring to a simmer over medium heat. Cover.

6

In a separate pot, steam the string beans in 1 cup of boiling water. When the beans are tender, drain the water and add the beans to the tomato sauce.

7

Add salt, pepper, and allspice, to the sauce. Stir well and remove from the heat. Season to taste.

8

Serve the string beans over the warm rice.

For extra flavor, cook the rice in 2 cups of broth and 2 cups of boiling water, instead of all water.
ROASTED TOMATOES WITH BASIL AND STRING BEANS OVER RICE

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