Rice and bean pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked brown rice |
| 16 | ounces | Canned beans (black; or pink beans, black, up to |
| 20 | Oz | |
| Eyed peas or other | ||
| Drained and rinsed | ||
| 1 | cup | Prepared salsa or more; to taste |
| Salt and freshly ground black pepper | ||
Directions
4 SERVINGS DAIRY-FREE
Rely on this flexible recipe when you want a simple but nourishing main dish. Serve with sauted green and/or yellow squash or baked winter squash.
Round out the meal with a green salad.
In large saucepan, combine all ingredients and heat over medium-low, stirring occasionally, until heated through. Serve warm.
PER SERVING: 376 CAL.; 160G PROT.; 2G TOTAL FAT (0 SAT. FAT); 74G CARB.; 0 CHOL.; 244MG SOD.; 14G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 36 Converted by MM_Buster v2.0l.
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