Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | White rice |
1 can | (16-oz) kidney beans; drained |
1 \N | 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 |
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, .