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Curried Rice, Beans and Greens Pilaf with Collards

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Curried Rice, Beans and Greens Pilaf with Collards

 

1/3 cup mango chutney

2 cups vegetable broth

1 red bell pepper, diced

4 cloves garlic, minced

1 cup long grain rice

1 tbsp. curry powder I use hot

1 15 oz. can kidney beans, drained and rinsed

1 small dark sweet potato, peeled and cut in 1/2-inch cubes

1 10 oz. package frozen chopped collard greens

1/2 cup dried cherries, raisins orcurrants

plain soy yogurt, optional

 

Place broth and chutney in blender. Puree and set aside. Saute bell pepper and

garlic in scant amount of water until softened. Add rice and curry powder and

stir for 1 minute. Add collards and stir until thawed through. Add beans, yam,

and currents and stir to blend. Add broth mixture. Bring to simmer, cover and

heat till rice and yams are cooked, about 20 mintues. Check at 15 mintues to see

if more water is needed. Serve with soy yogurt if desired.

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