| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
|
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(14.5 oz) chicken broth |
| 1/2 |
c |
Shredded coconut meat |
| 1 |
tb |
Margarine |
| 1 |
c |
Long-grain rice; * see note |
| 1 |
cn |
(15-oz) black beans; rinsed and drained |
| 1/2 |
c |
Sliced green onions |
INSTRUCTIONS
In medium saucepan, combine broth, margarine and coconut. Bring to a boil.
Stir in rice. Reduce heat, cover and simmer 15 minutes. Stir in beans and
onions; cover and cook another 5 minutes, or until liquid is absorbed.
NOTES : * I use jasmine (Thai) rice -- which lends an extra sweetness.
Recipe by: Pillsbury
Posted to MC-Recipe Digest V1 #990 by LBotsko <LBotsko@aol.com> on Jan 7,
1998
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