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Quick Brown Rice with Tuna and Green Beans
Here’s a last-minute skillet supper you can toss together if you keep Kraft Minute Brown Rice, canned tuna packed in olive oil, and frozen green beans on hand.
Toasting the quick brown rice before steaming it enhances the grains’ flavor. Serve this hearty main dish on its own or with a side salad. Double the recipe if you want to make 4 portions or enjoy some leftovers for lunch.
1 package (9 ounces) frozen cut green beans
1 can (6 ounces) tuna packed in olive oil
1 medium onion, coarsely chopped
1 teaspoon dried Italian seasoning blend
1/2 teaspoon granulated garlic
1 cup Minute brown rice, preferably Kraft-brand
1 tablespoon balsamic vinegar
1/4 cup coarsely chopped sun-dried tomatoes (oil-packed)
Salt and freshly ground black pepper (optional)
Set the green beans in a colander and run hot water over them. Separate any that are stuck together. Set aside.
Drain the oil from the canned tuna directly into a medium skillet for which you have a cover. Set over medium-high heat and, when the oil is hot, add the onion, herbs, and garlic. Cook for 1 minute.
Stir in the rice. Continue cooking, stirring occasionally, until the onions are lightly browned, 3 to 4 minutes. Add the balsamic and cook until it evaporates, about 10 seconds.
Stir in 1 cup of water and bring to a boil. Cover and cook over medium heat for 5 minutes.
Stir in the green beans and sun-dried tomatoes. Cover and cook over medium heat, stirring occasionally, until the rice is done and the green beans are tender but still firm, 3 to 5 minutes. Stir in a few tablespoons of water during this time if the mixture becomes dry.
Add the tuna to the skillet, flake it, and stir it in. Add salt and pepper to taste.
Adapted from Whole Grains for Busy People by Lorna Sass. Copyright © 2009. Published by Clarkson Potter Publishers, a division of Random House, Inc.
Lorna Sass is the author of WHOLE GRAINS EVERY DAY, EVERY WAY, which won a 2007 James Beard Foundation Award in the "healthy focus" category. Her website is www.lornasass.com. Sass is also the author of Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker.