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Green Beanin’

July 8, 2011

Ohhhh yeah.  Picked my first bunch of green beans from the garden this week.  I knew that would be the on the agenda.  It’ll be nonstop harvests now for the next week or two.  Pretty sure those beans can grow inches by the second.

 Green Beans in Raised Bed

When I was little my parents used to can green beans.  I remember snapping grocery sacks full of fresh picked beans.  A small bowl on the left for the ends and a large bowl on the right for the snapped beans.  I have no idea how much they planted but it sure seems like they put up a ton of jars of canned green beans. 

For some reason Bon Jovi reminds me of this too…we must of jammed out to some ‘Livin’ On The Prayer’ during our snapping sessions.  Yes this was the parent’s music…Slippery When Wet was probably released sometime close to when they bought their very first CD player.  Must still be fans because they went to a Bon Jovi concert this year. 

Ha.  Love them.

Fresh Green Beans

With my first bunch of beans I wanted to do something fresh and full of garden flavor.  But more than just my usual roasted or sautéed way of serving (though you can’t beat that).  This dish also needed to be something that would start using up some things sitting in the fridge…i.e. mushrooms and kale. 

The result.  A satisfying one dish meal, exuding so many garden fresh flavors paired with creamy brown rice it was hard to choose which bite to go for.  I ate as a vegetarian dish, though you could serve as a side along some roasted chicken for a tasty match up. 

Fresh Green Beans, Mushrooms and Kale with Brown Rice & Caramelized Onions

Fresh Green Beans, Mushrooms and Kale with Brown Rice & Caramelized Onions

1 med sweet yellow onion, slice in 1/8 in half rings

Olive oil

3 cloves garlic, minced

2 sprigs of thyme

1 C brown rice

1/4 C white wine

2 C chicken broth

1 1/2 C fresh green beans, ends snapped off

1 1/2 C white button mushrooms, sliced

2 C kale, roughly chopped & stems removed

Salt & Pepper

In medium pan, heat 1 T olive oil over low to medium-low heat.  Add onions, stirring every few minutes until brown and caramelized.  This can take anywhere from 20-30 minutes. 

In medium sauce pan, saute garlic and thyme for 1-2 minutes in 1 tsp olive oil until fragrant over medium heat.  Add brown rice and saute for another minute to lightly toast rice.  Add in white wine and stir until absorbed.  Then add in chicken broth and bring to simmer for 30-35 minutes or until liquid is absorbed and rice is tender. 

In small sauce pan bring water to a boil.  Stir in green beans and blanch for 2 minutes, just so beans are nice and bright green.  Immediately remove beans from water and drain. 

When onions are done, set aside and heat 1 T olive oil in same pan.  Add mushrooms and cook until soft and browned.  Add in kale and green beans and cook for 2 minutes until kale is cooked and decreased in volume.   Season with salt and pepper. 

Add vegetables into cooked rice and mix through.  You could also plate the rice and top with vegetables.  Once plated top with caramelized onions and enjoy!

Fresh Green Beans with Brown Rice & Veggies

Mmmmm.  Creamy rice, fresh veggies and a sweet kick from the onions.  Mighty fine combo. 

I had leftovers for lunch.  Holy cow it was even better.  Definitely making this one again.

What’s your favorite way to eat green beans from the garden?

Fresh Green Beans just picked


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