Turn off heat and let stand, covered, until water is absorbed and rice is very tender, 8 to 12 minutes..
drained and rinsed canned white beans, preferably cannellini.elbow macaroni or other small pasta.
cloves garlic, peeled.loosely packed basil leaves.In a large pot, heat 2 tablespoons of the oil over moderately low heat.
Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes.Add the zucchini, green beans, 3/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.. Add the potatoes, tomatoes, broth, and water and bring to a boil.
Reduce the heat and simmer 15 minutes.
Add the beans, pasta, and 1 teaspoon of the salt.It's hard to remember somebody that had a restaurant that closed six years ago.
But as for rice?It's about time.Here at Food & Wine, our.
snack food taste tests.have a pretty simple methodology: gather the things, photograph, try methodically, rank, devour whatever's left.