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Ingredients
½ cup long-grain rice
½ pound green beans
1 or 2 sprigs of fresh tarragon to yield 2 teaspoons chopped
About 10 calamata olives
1 ripe 8-ounce tomato
2 teaspoons capers
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
52 grams carbs; 314 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 202 milligrams sodium; 7 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice and 1 cup of water in heavy bottomed pan, and bring to a boil; reduce heat, and simmer, covered, cooking a total of 17 minutes, until the rice is tender.
- Step 2
Wash and trim the beans, and cook about 5 minutes in a steamer.
- Step 3
Meanwhile, wash and chop the tarragon, pit the olives, trim the tomato and dice. Add these ingredients with the capers, oil and vinegar to a serving bowl, and stir well.
- Step 4
When beans are cooked, drain and rinse under cold water, cut in halves or thirds and add to bowl.
- Step 5
When rice is cooked, stir in and season with pepper.
Private Notes
Comments
Lovely on a hot night. Attractive and easy. This was a tasty side to a grilled fish fillet. The beans were fresh from the garden. I served it neither hot nor cold. I might spice it up a bit if I were serving it with lamb or beef (Aleppo pepper, maybe).