Empedrado Madrileno - Spanish, 5 pts

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Empedrado Madrileno - Spanish, 5 pts

 

Recipe By :Quick After Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : Low Cal (less than 300) Low Fat (less than 25%)

Quick Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can red kidney beans -- drained, 14-ounces

3 ounces basmati rice

2 onions -- peeled and chopped

1 garlic clove -- peeled and chopped

1 bay leaf

1 pinch salt

3/4 cup water

1 tablespoon paprika

2 tablespoons olive oil

 

Place beans and rice in a saucepan; stir in half the onion, the garlic, bay leaf

and salt.

 

Pour in water and bring to a boil. Stir once and cover. Reduce heat and simmer

12-15 minutes until rice is tender and water has been absorbed.

 

Meanwhile, saute the remaining onion with paprika in oil 4 minutes, until

lightly browned.

 

Stir fried onions into beans and rice and cook 5 minutes. Remove bay leaf and

serve.

 

 

Makes 4 servings

 

 

Per serving: Cals 279; Total Fat 8g (sat fat 1g); Carbs 44g; Fiber 11g; Protein

10g; Chol 0mg; Sodium 72mg.

 

" This dish gets its name from the old method of dry-stone building used for

Spanish houses. Small pebbles or gravel were pushed into the cracks between the

stones. It is said that the red beans resemble stones while the rice looks like

the gravel in between. "

 

Description:

" 5 pts "

S(Formatted by Chupa Babi):

" 06.01.08 "

Copyright:

" 1996 "

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Per Serving (excluding unknown items): 318 Calories; 8g Fat (22.3% calories from

fat); 13g Protein; 50g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 57mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0