Guest guest Posted February 16, 2007 Report Share Posted February 16, 2007 @@@@@ Scandinavian Navy Bean and Rice Stew 2 cups cooked Navy or Kidney Beans, drained and rinsed 1 cup cooked long-grain rice, no salt added 2 tablespoons lemon juice 4 tablespoons minced fresh dill (or 1 tablespoon dry dill) Pepper to taste Place rice, beans, lemon juice, and 2 cups water in a large saucepan and bring to a boil. Cover and simmer for 20 minutes. Stir in dill and season to taste with pepper. Nutritional information (per serving): Servings per recipe: 6 Serving size: 1/2 cup Calories: 114 Carbohydrates: 22g Fat: .5g Cholesterol: 0mg Protein: 6g Fiber: 3.3g Sodium: 92mg Food exchanges: 2 starch/bread 1 vegetable Source: © 2006 The Michigan Bean Commission Formatted by Chupa Babi in MC: 02.14.07 ----- Quote Link to comment Share on other sites More sharing options...
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