Fresh basil Pepper Cook the wild rice. In a separate pot, cover the green beans with water and add the tomato, garlic, and salt. When the beans are tender, add the oil and basil and let them rest for 2 to 3 minutes before serving over the rice. Side dish: leafy green vegetables (e.g., chicory or kale), boiled and seasoned with olive oil and lemon (200 g)
