Sautéed Rice with Spring Vegetables, Green Beans, Carrots, Cannellini Beans and Grana Padano
Grana Padano is made exclusively from raw, partially skimmed, Italian milk from the production area in the Po River Valey (Pianura Padana), within the regions of Piedmont, Lombardy, Veneto and some areas of Trento and the province of Piacenza in Emilia Romagna.
Versatile, nutritious and with Protected Designation of Origin (PDO) status, Grana Padano invites you to share the love of food this summer with their recipes made for friends and family.
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For more details on the characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it
This recipe has been provided by Grana Padano
Serves 4 Preparation Time: 40 Minutes Difficulty: Easy
Boil the rice in plenty of salted water, drain when al dente and set aside in a bowl with a drizzle of olive oil.
In a large wok, brown the chopped shallot with 2 tablespoons of olive oil. Add the green beans and sauté for a few minutes, then add the carrots, cut julienne style and continue sautéeing over a high heat for a few minutes. Add the cannellini beans, season to taste with salt and pepper and cook over a high heat for a few minutes. Add the rice, sauté over a high heat for a few minutes, then add the spinach.
Serve the rice warm, with a sprinkle of grated Grana Padano, some grated lemon rind and some freshly ground black pepper.