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P.E. teacher recovering from a stroke.

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Release Date: 1/1/2000

Tuscan rice and beans

Tuscan rice and beans

Tuscan rice and beans

1 Tbsp. olive oil or butter

1 medium onion, chopped

1 cup regular long-grain rice (not instant)

2 ½ cups chicken broth

1 15-ounce can navy beans, drained and rinsed

1 tsp. dried basil leaves

½ cup chopped parsley

1 carrot, chopped

1 tomato, chopped (optional)

Melt butter in medium saucepan, and cook onion and carrot until tender and golden brown. Stir in rice, chicken broth, beans and basil. Bring to boil and reduce heat to simmer. Cover and cook 15 to 18 minutes, or until liquid is absorbed. Stir in tomato, if desired. Serves 4.

Note: Other vegetables may be added or substituted as desired.

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