4 cloves garlic, peeled and crushed
3 cloves vegetable bouillon granules
3/4 teaspoon dried basil
1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon white wine
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
2 tablespoons thyme, crushed
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
In a large, resealable plastic bag, combine garlic, part-skim, whole cloves and bouillon. Mix with the basil, ginger, pepper, rosemary, salt, marjoram, oregano and thyme. Separate marinade with a fork.
Remove the reserved marinade from marinade component. Mix with rice and water. Press excess with a spoon, seal bag tightly and shake mix as necessary to coat. Cover and refrigerate.
Bring a large pot of salted water to a boil. Add onion and saute until mushrooms begin to brown on various sides. Drain onion. Add green beans and add water. Cover, reduce heat to low, cover and simmer until rice is cooked down. Simmer potatoes for about 15 minutes. Total time about 60 minutes. Top with tortilla chips. Serve with your favorite tortilla chips.
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