Vegetable Rice with White beans and Corn - TCV

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* Exported from MasterCook *

 

Vegetable Rice with White Beans and Corn - TCV

 

Recipe By :Virginia Messina and Kate Schumann

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 c water

1 c broccoli florets

1 carrot -- sliced 1/4 " thick

3 c cooked basic vegetable rice

1 c cooked white beans -- 2/3 can, navy or cannellini

1/2 c frozen corn kernels -- thawed

1 c frozen peas -- thawed

1/2 c ginger or balsamic vinaigrette salad

dressing -- see recipes

 

In a medium saucepan, bring water to a boil. Add broccoli and carrot; boil

until blanched, 2 minutes. Remove from heat, drain and set aside. In a

large bowl, mix Basic Vegetable Rice, beans, corn and peas. Add broccoli

and carrots. Mix in enough dressing to moisten. Serve at room temperature.

 

Source:

" The Convenient Vegetarian: Quick and Easy Meatless Cooking "

 

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Per Serving (excluding unknown items): 121 Calories; 1g Fat (3.7% calories

from fat); 8g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

60mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable.

 

 

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