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| 3 Esslöffel | olive oil |
| 1/2 Tasse | onion chopped |
| 2 | cloves garlic minced |
| 2 Tasse | Uncooked long-grain white rice |
| 3 1/2 Tasse | Water or half unsalted chicken broth and half water |
| 2 Teelöffel | salt |
| 1/2 Tasse | Pared and finely chopped carrot |
| 1/2 Tasse | celery finely chopped |
| 1/2 Tasse | Diced sweet red onion |
| 1/2 Tasse | green bell pepper diced |
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Heat one tbsp oil in a heavy saucepan. Stir in the onion and garlic, and saute, stirring just until tender, about 5-minutes. Stir in the rice until coated with oil. Add the water (or broth and water) and salt, then heat to boiling. Cover and cook the rice over medium-low heat until the liquid is absorbed and the rice is tender, about 15-minutes.
Meanwhile, heat the remaining 2 tbsp of oil in a large skillet. Add the carrot, celery, and red onion, and saute, stirring, until tender but not browned, about 5-minutes. Add the green bell pepper and saute until crisp-tender, about 2 minutes. Set aside.
Toss half of the sauteed vegetables with the cooked rice just before serving. Spread a mound of the rice in shallow soup plates and top with the beans. Garnish each with a spoonful of the remaining sauteed vegetables.
HOWARD_W@Holonet.Net
("Howard E. Wittenberg")
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