ROASTED TOMATOES WITH BASIL AND STRING BEANS OVER RICE

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