vegan/brown rice bean salad

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " October 24, 2000 " >

<Summ>

<Nam>

Brown Rice and Bean Salad

</Nam></Summ>

<RcpE name= " Brown Rice and Bean Salad " author= " Meatless Cuisine by Time Life " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Brown Rice and Bean Salad

 

Recipe By :Meatless Cuisine by Time Life

Serving Size : 4 Preparation Time :0:10

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup long-grain brown rice

14 ounces cooked red kidney beans -- drained

1 red bell pepper -- seeded and diced

2 celery stalks -- chopped

1 4-ounce bunch green onions -- chopped

1/2 cup cashews, dry-roasted

3 tablespoons chopped fresh parsley

DRESSING:

3 Tablespoons olive oil

2 teaspoons soy sauce

2 teaspoons sesame oil

1 tablespoon cider vinegar

1 clove garlic -- crushed

salt and black pepper

breadsticks or crackers (optional) -- to serve

 

Cook the rice in a pan of boiling salted water for 30 to 40 minutes until

tender. Drain, rinse, and drain again thoroughly.

 

Put all the dressing ingredients into a shaker jar and shake well. Put the rice

into a bowl with the kidney beans, red pepper, celery, onions, nuts and parsley.

Pour the dressing over it and mix together thoroughly.

 

Source:

" Time Life Books 1999, 2000 "

T(Cooking):

" 0:40 "

 

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

Per Serving (excluding unknown items): 444 Calories; 22g Fat (42.5% calories

from fat); 14g Protein; 52g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

202mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0

Other Carbohydrates.

 

Serving Ideas : Four main dish portions; up to eight side dishes.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:10 " />

<CatS>

<CatT>

Salads and Dressings

</CatT>

</CatS>

<IngR name= " long-grain brown rice " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " cooked red kidney beans " unit= " ounces " qty= " 14 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " red bell pepper " qty= " 1 " >

<IPrp>

seeded and diced

</IPrp>

</IngR>

<IngR name= " celery stalks " qty= " 2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " green onions " unit= " 4-ounce bunch " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " cashews, dry-roasted " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " chopped fresh parsley " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " DRESSING: " code= " S " ></IngR>

<IngR name= " olive oil " unit= " Tablespoons " qty= " 3 " ></IngR>

<IngR name= " soy sauce " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " sesame oil " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " cider vinegar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " salt and black pepper " ></IngR>

<IngR name= " breadsticks or crackers (optional) " >

<IPrp>

to serve

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Cook the rice in a pan of boiling salted water for 30 to 40 minutes until

tender. Drain, rinse, and drain again thoroughly. </DirT>

<DirT>

Put all the dressing ingredients into a shaker jar and shake well. Put the rice

into a bowl with the kidney beans, red pepper, celery, onions, nuts and parsley.

Pour the dressing over it and mix together thoroughly. </DirT>

</DirS>

<Srce>

Time Life Books 1999, 2000

</Srce>

<AltT label= " Cooking " elapsed= " 0:40 " />

<SrvI>Four main dish portions; up to eight side dishes.

</SrvI>

</RcpE></mx2>