4 cups of chicken broth (or 2 tablets dissolved in the same amount of water)
1 cup of Arborio rice
1/2 cup of chopped green beans
1/2 cup of dry white wine
3 tablespoons of chopped green onions
2 tablespoons of butter
1 tablespoon of chopped fresh parsley
1/4 teaspoon of earthy salt
2 stalks of celery, finely chopped
1 onion, finely chopped
1 green pepper, finely chopped
Salt to taste
4 cups of chicken broth (or 2 tablets dissolved in the same amount of water)
1 cup of Arborio rice
1/2 cup of chopped green beans
1/2 cup of dry white wine
3 tablespoons of chopped green onions
2 tablespoons of butter
1 tablespoon of chopped fresh parsley
1/4 teaspoon of earthy salt
2 stalks of celery, finely chopped
1 onion, finely chopped
1 green pepper, finely chopped
Salt to taste
1
Preheat a large refractory dish with the onion, celery, green beans, and butter
Place in the microwave oven for 3 minutes at high power
2
Add the rice, green pepper, wine, and 1 cup of chicken broth to the dish
Stir
Cook on high power for 4 minutes or until the liquid is almost dry
Add another cup of chicken broth and stir
Cook for an additional 4 minutes
Repeat the process with the remaining two cups of chicken broth
3
Combine the chopped green onions, parsley, and earthy salt
Cook on high power for 2 minutes more
Leave in a warm oven for 5 minutes before serving and garnish with celery stalks.
