This past week wasn't a total fail though. I made Kidney Bean Risotto one night which instantly became a favorite of ours. It was a little time consuming to make, but I may just be spoiled with my slow cooker.
Kidney Bean Risotto
What you need:
- 4 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 3/4 cup brown rice
- 2.5 cups vegetable stock
- salt and pepper to taste
- 1 red bell pepper, seeded and chopped
- 2 celery stalks, sliced
- 8 oz mushrooms, thinly sliced
- 15 oz can red kidney beans
- 3 tbsp parsley
- 3/8 cup cashews (our college budget didn't allow us to get cashews but it was still yummy)
- Heat half the oil in a large, heavy-bottom pan. Add the onion and cook, stirring occasionally, for 5 minutes. Add half the garlic and cook, stirring frequently, for 2 minutes, then add the rice and stir until the grains are thoroughly coated with the oil.
- Add the stock and a pinch of salt and bring to a boil. Reduce the heat, cover, and let simmer until all the liquid has been absorbed.
- Meanwhile, heat the remaining oil in a heavy-bottom skillet. Add the bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for another 5 minutes.
- Stir rice into the skillet. Add the beans, parsley, and cashews. Season with salt and pepper and cook, stirring constantly, until hot.