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Ingredients:

2 tbsp. olive oil, divided

1 tbsp. minced fresh garlic

1.5 lb. fresh snap beans or frozen green beans

1.5 cups sliced cremini mushroom

Kosher salt and white pepper to taste

1.5 cup skim milk

3 tbsp. Orgran ap gluten free flour

1 tsp. fresh chopped thyme

2 tsp. fresh chopped basil

Topping

2 tsp. olive oil

3/4 cup raw pumpkin seeds

1/4 cup cooked white quinoa

Directions:

Preheat an oven to 425 F, oil a 9 x 13 baking dish and reserve for later use. When using fresh beans, blanch in a medium sized pot of lightly salted boiling water for four to five minutes, or until just tender. Chill in an ice bath immediately to stop cooking, drain and allow to dry. Make sure beans are dry before using in the next step. If using frozen, make sure they are thawed completely and pat dry with a paper towel. Pre heat a large sauté pan over medium high heat. Add 1 tbsp. of oil and mushrooms. Saute until mushrooms are slightly wilted and add garlic. Continue sautéing for about 30 seconds and add green beans. Toss the green beans a few times to incorporate with mushrooms and garlic, then add fresh herbs. Place bean mixture in the pre oiled casserole dish. Using the same sauté pan over medium heat, add 1 tbsp. oil and rice flour, whisk until incorporated. Add milk slowly to build sauce. Simmer until thickened, about two minutes. Season sauce lightly with salt and white pepper and pour over beans.

Mix the quinoa and pumpkin seeds with remaining 2 sp. Of oil and sprinkle over dish. Bake in the oven for about 10 minutes or until topping is lightly browned. Serve immediately.

Serves: 8

Serving Size: ½ cup

Presented by: Chef Mark McKinney, UT Medical Center

Air Date: November 21, 2013

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