Best Cannellini Rice Recipes

Tomato Rice Soup With Garlic and Cannellini Beans image

Provided by Aioli_Queen

Categories Beans

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 medium onion, finely diced
2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
2 teaspoons salt
2 bay leaves
1 cup long grain rice (brown or Basmati)
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans diced tomatoes
7 cups water or 7 cups broth
2 cups cauliflower florets
1 (15 ounce) can cannellini beans, drained and rinsed
6 fresh garlic cloves, diced

Steps:

Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
Serve with a grilled cheese sandwich for a special treat:-).

Nutrition Facts : Calories 192.7, Fat 1.8, SaturatedFat 0.9, Cholesterol 3, Sodium 841.6, Carbohydrate 38.8, Fiber 6, Sugar 7.2, Protein 7.4

Hoppin' Jason: Cannellini and Rice with Andouille Sausage image

Provided by Sunny Anderson

Time 13h50m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 pound slab bacon, cut into 1/4-inch chunks
6 ounces andouille sausage, sliced into 1/2-inch disks
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
Kosher salt
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 pound dry white cannellini beans, soaked overnight in water
6 cups low-sodium chicken stock
2 cups long grain white rice
1/4 cup chopped fresh parsley, for serving

Steps:

In a large pot, heat the oil and bacon over medium heat. When the bacon starts to render its fat, add the sausage and cook until the bacon crisps up and the sausage turns golden, about 10 minutes. Remove bacon and sausage to a bowl with a slotted spoon.
To the pan, add the onions, celery, and bell pepper. Season with a pinch of salt. Saute until tender, then add the garlic, oregano, white pepper and cayenne pepper. Stir and cook until garlic is tender and pot is fragrant.
Drain and add the soaked beans. Stir to coat the beans, then add the chicken stock, raise the heat and bring to a boil. Cover and reduce to a simmer, cook for 30 to 40 minutes, or until beans are al dente. Add the bacon, and sausage back into the pot along with the rice. Cook 30 minutes more or until rice is tender and the liquid has absorbed. Stir in chopped fresh parsley just before serving. Season to taste.

Cannellini Rice image

Provided by Food Network

Categories side-dish

Time 35m

Number Of Ingredients 16

2 tablespoons olive oil
1/2 onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic peeled, but left whole
4 tomatoes, coarsely chopped
2 bay leaves
1 teaspoon dried oregano, crumbled
1 teaspoon Italian seasoning
1 teaspoon lemon pepper
1 chicken, beef or vegetable bouillon cube
1 cup boiling water
4 cups cooked rice
15-ounce can cannellini beans, drained and rinsed
Salt, to taste
Extra-virgin olive oil, to taste
Freshly grated Parmesan, to taste

Steps:

In a deep skillet or saute pan set over moderate heat, warm the oil until it is hot. Add the onion, green pepper, and garlic, and cook the mixture, stirring occasionally, for 5 minutes, or until softened. Add the tomatoes, bay leaves, oregano, Italian seasoning, and lemon pepper, and cook the mixture 1 minute. Dissolve the bouillon in the water, add to the tomato mixture and simmer, stirring occasionally, for 10 minutes.
Add the rice, cannellini beans, and salt, and simmer the mixture, stirring occasionally, for 5 minutes more, or until beans and rice are heated through. Mixture will have the consistency of a risotto. Remove and discard bay leaves. Season with the olive oil and sprinkle with cheese to taste.