Once in a while it's a treat to prepare something that looks like a gourmet meal and give it a gourmet-sounding name without going to the trouble of gourmet preparation. This layered cannellini bean and carrot rice entrée began as an attempt to modify an ordinary Indian rice and dal one-pot "kichari" and turned into something neither Indian, one-pot, nor ordinary once I decided on using cannellini beans, which are too good not to enjoy a pride of place on their own on any plate. And when the Italian-inspired seasonings started taking over in the planning, a little zesty tomato sauce just seemed to be the perfect way to top everything off.
As elegant as this dinner will appear at your table and as delicious as the triple layers of textures and flavors will disappear into your mouth, this recipe is actually very simple and makes an entire meal alongside a simple green salad or some steamed vegetables. The best part is that the drained cooking liquid from the beans makes an astonishingly tasty stock for cooking up a very easy and delicious kale and vegetable soup the next day.
|Cannellini Bean Sauce and Herbed Tomato Sauce Over Carrot Rice|
|Recipe by Lisa Turner|
Published on April 9, 2008
Simple and elegant rice and shredded carrot served with a savory, creamy white bean sauce and a rich zesty tomato sauce