2 breakfastcupfuls of flagolet beans, onions, carrots, and celery mixed (the latter cut up small)
1/4 pound of rice
2 ounces of butter
2 ounces of grated Parmesan cheese
pepper and salt to taste
Boil the vegetables in 1 quart of water until quite tender, add the rice, also pepper and salt, and cook all together gently until the rice is soft, adding more water if necessary. Before serving add the butter and cheese, stir a few minutes, and serve.