Brown Rice and Beans, Oriental Style
Preparation and cooking time: 25 minutes
Sauté onions and celery, add red kidney beans (or any color/type of bean) and cooked, brown rice for a nutritious side dish, full of vitamins and fiber. Use quick-cooking brown rice to save time. Flavored with soy sauce, sherry and Balsamic vinegar, this gives 'Beans and Rice' a whole new meaning!
Ingredients:
- 1/2 cup quick-cooking brown rice, 90gr, 3.2oz
- 1 cup chicken stock, 225gr, 8oz
- 1 3/4 cup red kidney beans, 450gr, 15.8oz
- 1/2 onion, 50gr, 1.8oz
- 2 cloves garlic, 9gr, .3oz
- 1 rib celery, 50gr, 1.8oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 tsp paprika, 2gr, .07oz
- 1 tbs Balsamic vinegar, 16gr, .56oz
- 1 tbs dry sherry, 15gr, .53oz
- 2 tsp soy sauce, 11gr, .38oz
Instructions:
- Cook rice in chicken stock, 15 minutes, or until done (check package directions).
- Thinly slice onion and celery.
- Mince garlic.
- Open, drain and rinse beans.
- Heat oil in medium nonstick skillet over medium heat. Add paprika, onions and celery and sauté until tender, 6 - 8 minutes.
- Add garlic and sauté 2 minutes longer.
- Add beans, vinegar, sherry and soy sauce. Heat through.
- Cover and reduce heat to keep warm.
- When rice is done, stir into beans and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 934 / 467 Total Carbohydrates: 154 / 77 Dietary Fiber: 31 / 15.5 Total Fat: 18 / 9 Saturated Fat: 3 / 1.5 Cholesterol: 7 / 3.5 Protein: 36 / 18 Calcium: 204 / 102 Sodium: 2174 / 1087 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
