Green Bean Casserole
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 99
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 363
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 pound green beans, ends trimmed
1 tablespoon olive oil
8 ounces sliced mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/3 cup brandy or cognac
1/3 cup red wine
1/3 cup chicken broth
Fried Onions, recipe follows
Directions
- Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.
- Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.
- Top with fried onions before serving.
Fried Onions:
- 2 quarts peanut oil, for frying
- 2 large red onions, thinly sliced and separated into rings
- 1/2 cup buttermilk
- 2 cups arborio rice coating, recipe follows
- Kosher salt
- Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
- Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.
- Dip onions into Arborio rice coating, covering thoroughly
- Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
Arborio Rice Coating:
- 1 cup arborio rice
- 3 cups all-purpose flour
- 1 cup semolina
- 2 tablespoons fine salt
- 1 teaspoon freshly ground black pepper
- Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.