Curried pilaf with kidney beans

4 Servings

Ingredients

Quantity Ingredient
1 cup White rice
1 can (16-oz) kidney beans; drained
1 Apple; chopped (remove seeds first)
2 teaspoons Vegetable bouillon (2 cubes)
¾ teaspoon Salt (if it's no-salt bouillon; add this)
1 tablespoon Curry powder
1 tablespoon Flaked coconut; optional
2¼ cup Of water

Directions

Date: Tue, 12 Mar 1996 15:54:53 -0800 From: sherry@... (Sherry Rose)

Here's my favorite pilaf recipe. I like it because it's a complete meal. I serve it on acorn squash halves (cut squash in half, nuke five minutes on each side, scoop out seeds. My family and I just love this recipe, and, since it's so quick I prepare it often. Just serve with cut-up fruit and some bread, and you're done.

Put all into a 3 quart pot and stir. Bring to a boil; stir; cover and simmer 20 minutes or until liquid has been absorbed and rice is plump.

Serve plain or on cooked acorn squash halves.

FATFREE DIGEST V96 #71

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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