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