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Michael's Quick Brown Rice with Tuna and Green Beans
(recipe, Lorna Sass)

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Introduction
My sweetie, Michael Steinman, throws this skillet supper together when he looks up from the computer and suddenly realizes that he's ravenous.
For such moments, he always keeps a supply of Minute rice, good-quality canned tuna, and an assortment of frozen vegetables on hand to make this flash-in-the-pan supper. Of course, he eats it standing up, right out of the skillet — which I don't recommend to you.
Ingredients
- 1 package (9 oz.) frozen cut green beans
- 1 can (6 oz.) tuna packed in olive oil, undrained
- 1 medium onion, coarsely chopped
- 1 tsp. dried Italian seasoning blend
- ½ tsp. granulated garlic
- 1 cup Minute brown rice
- 1 Tbsp. balsamic vinegar
- ¼ cup coarsely chopped sun-dried tomatoes (packed in oil)
- Salt and freshly ground black pepper
Steps
- 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 9-inch skillet. Set over medium-high heat and add the onion, Italian seasoning, and garlic. Cook for 1 minute.
- Stir in the rice. Continue cooking, stirring occasionally, until the onion is 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, if needed.