1 tsb olive oil (optional) or water or a non-stick pan
100g salami, sliced
1 onion, chopped
2 garlic cloves, crushed
1 1/2 cups Arborio/brown rice
400g can diced tomatoes
1 cup black beans (beans of choice)
1 cup vegetable stock
1/2 cup water
250g punnet grape tomatoes
1/3 cup seedless black olives
1/3 cup grated parmesan
2 tablespoons parsley or basil, chopped
- Heat olive oil/water in a crockpot/pan on the stove. Sauté onion and garlic for 2-3 minutes.
- Add rice, stirring until well coated (I pre-cooked my rice). Add stock Simmer 2-3 minutes until liquid evaporates.
- Stir in canned tomatoes, stock and water. Bring to boil.
- Stir and add beans, grape tomatoes, olives. Simmer for 10 minutes. Serve topped with parsley/basil.