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, .