Though the Thanksgiving turkey gets most of the press, side dishes are generally the part of the meal that allow for the most experimentation—and garner the most loyal followers. To liven up your t...
- 1 tablespoon butter or olive oil
- 1 onion, chopped
- 1 clove garlic mashed with the back of a knife
- 2 celery ribs, sliced in ¼-inch pieces
- 6 ounces mushrooms (shitake, crimini, white button), stems removed and sliced
- ¼ cup long grain brown basmati rice
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- ¼ teaspoon each of salt and pepper
- 1 cup whole milk
- 1 pound green beans, washed, ends removed, and snapped in half
- Crispy onions, optional
Melt butter over medium heat in a large soup pot or Dutch oven. Add the onion, garlic, and celery sauté until onion is translucent, 5 minutes. Add the mushrooms and cook until the mushrooms start to soften, 5 minutes. Add the rice and stir to incorporate it with the vegetable mixture. Add the broth and soy sauce, bring to a boil, reduce to a simmer and cover. Cook for 45 minutes or until rice is soft and chewy.
Meanwhile, bring 4 quarts of salted water to a boil. Add green beans, return to a boil and cook for 5 minutes. Drain and set aside.
Once the rice is cooked, strain the vegetable and rice mixture from the cooking liquid. Puree the vegetable and rice mixture in a food processor or blender and stream milk in as it is blending.
Preheat oven to 350 degrees. Lightly grease a casserole dish add the green beans. Pour the pureed vegetable and rice mixture over the top. Cover and bake for 30 minutes. Uncover and layer the top with crispy onions. Continue to bake, uncovered, and additional 15 minutes.
Recipe Courtesy of Beth Blessing, Green BEAN Delivery