A tart that goes against its ingredients! A necessary one to try. A dessert for every occasion—your guests will beg you for the recipe because they won’t be able to describe the flavor.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups water
- 1 cup long grain white rice
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, crushed
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 3 cups finely chopped zucchini
- ½ teaspoon dried oregano
- salt and pepper to taste
- 1 (15 ounce) can cannellini beans, drained
Instructions
- Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
- Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
- Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.
Reviews
I tweeked it a bit. I used fresh tomatoes diced, basil not oregano, and served it with pasta. Added one small can of tomato sauce and a little sugar to take away the acidity. Also added a bit of beef broth for flavor.
No Changes except I added just a very light shake of Cayenne Pepper to add a little zip. We loved it.
Followed the recipe exactly. Quite bland, but could be really good with a lot more flavor from herbs and spices. Will try suggestions of other reviewers and update my review once I try a modified version of this recipe.
I didn’t find it delicious and it was just something I eat but not to enjoy it!
Good recipe, definitely a keeper. Was a little bland, added balsamic vinegar which went great with this mixture!
By adding a portion of more than tomato sauce to thicken , herbs , vegetable broth, crushed red pepper flakes , spinach, it was very good .
This was actually a hit with my meat-and-potatoes husband! I’m a lone plant-based girl in a family of 4 and am constantly trying to slip in veggie/vegan main dish options (putting them on the table with little fanfare so as not to scare anyone off). My husband actually finished it and asked for more – yahoo! As others have said, this is a fairly mild recipe, however that’s just what I needed. I served it over brown rice (and will definitely be making it again).
I modified this recipe some- Cooked the rice with chicken broth and added about 2-3 Tablespoons of balsamic vinegar to the vegetables. I also used fresh tomatoes and cooked vegetables just until soft. Topped with Parmesan cheese to serve. It was a huge hit with my husband and son!
enjoyed this very much.
This dish was a complete disappointment. It was horribly bland and needed a lot more seasoning.
This is a nice, summery meal. I didn’t want it to be so mushy, so instead of a can of tomatoes I used chopped real tomatoes which cooked down nicely but not into complete liquid. Used much greater amounts and variety of dried herbs and chucked in a few black olives for good measure. I think this would be really good with a splash of white wine in the sauce. Actually, I wish I had a chilled glass of wine to go with it, it’s one of those dishes!
Really easy to make, doesn’t require that many ingredients and tastes delicious!!!
This was alright and certainly was healthy but it was a little bland for my taste. The only real substitution I made was using fresh tomatoes instead of canned (which I do for most recipes). If I made this again I would definitely try to work with adding some different spices to give it a little more flavor. It just needs a little bit of help.
The basic sauce recipe yields a simple pasta sauce similar to pasta primavera. However, we didn’t quite follow the recipe. Basically I forgot to add the beans and decided to do the zucchini as spears instead of diced. Anyway, here’s what we did… We followed the basic sauce recipe with the exception of the beans and zucchini. The Zucchini was caramelised in butter and brown sugar with slivers of ginger. Serving was simple. 2 spears of zucchini over a bed of rice with some of the brown sugar sauce (be careful, this will start to turn into caramel when removed from the heat. If you keep stirring the liquid that separates from the caramel is used,) poured over them with the main sauce spooned between the spears and over the rice. The main sauce would probably have worked better if grape/cherry tomatoes were used as the base with chopped sun-dried tomatoes added in the last few minutes, as their tartness would have countered the sweetness of the zucchini more completely than the sauce as is did.
LOVED THIS! This is definitely something I will make again and again. I made a few modifications – I added a cup of spinach, canned mushrooms, olives. I decided to use diced tomatoes instead of whole, just out of preference and instead of cannellini beans I used garbanzo instead. It was DELICIOUS! So simple and easy to make. Next time I think I’ll try using brown rice instead of white to make it a bit healthier. Looooved it….
This is a really good ‘basis’ recipe! I added crushed red pepper also for kick, some fresh chopped parsley (cause it was going bad!) and a can of mushrooms. Perfect recipe for a chilly.cold night!! Very warming – will cerainly make again!
I didn’t have the cannellini beans, so I replaced them with another protein known as shredded chicken. Great easy dish, highly recommend it. I used canned roasted tomatoes….yummy. Great aroma too. Very healthy dish. Plan to use the beans next time.
This can be a really nice dish with a few changes. First of all I wouldn’t serve this it over rice, this is a dish to serve over penne or bowtie pasta (I did serve over spaghetti because I had leftovers already cooked and didn’t want to waste it). Also fresh basil and fresh grated parmesan are a nice addition to this dish.
I’m always looking for ways to use zucchini! This is a great option. Only changes I made were using diced canned tomatoes, and green pepper instead of red. I also sliced the zucchini rather than chop, as I like my pieces larger. Since I’m low carbing it, I didn’t serve it over rice. Didn’t see the point with the beans. Very tasty recipe, and I’m having the rest for lunch today. As for spices, I always eyeball my herbs and spices. I thought it was flavorful enough, but I’m heavy handed that way. This might be good also with diced cooked chicken to make a whole meal. Will do this one again.
My five children (even the 6 year old) and husband all loved it and asked for more. I used some of the suggestions from others though. I added Italian Seasoning and served it over couscous made with vegetable stock instead of rice. I didn’t have any white beans so exchanged them for black instead. Also, some of us sprinkled feta on it. Delish!
Lovely as is but I added chick peas and a good table spoon of Italian seasoning as well as about a teaspoon of dried basil and some extra garlic salt. Quick, healthy and tasty. Serve with a hot crusty loaf of bread.