| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Rice, Salads, Main dish, Beans & leg |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked black beans; drained |
| 3 |
c |
Cooked brown rice |
| 2 |
|
Celery stalks; finely chopped |
| 1 |
ts |
Ground coriander |
| 2 |
ts |
Ground cumin |
| 1/2 |
c |
Chopped scallions |
| 2 |
tb |
Chopped fresh cilantro; or less to taste |
| 1/2 |
c |
Orange juice |
| 1 1/2 |
tb |
Cider vinegar |
| 3 |
tb |
Italian salad dressing; fat free |
| 2 |
ts |
Grated orange peel; fresh |
| 2 |
tb |
Chopped fresh parsley |
| 1/2 |
ts |
Cinnamon |
|
|
Salt and ground black pepper; to taste |
|
|
Fresh cilantro OR parsley leaves |
INSTRUCTIONS
SALAD
DRESSING
GARNISH
Variation from the original: I substituted fatfree Italian salad dressing
for the olive oil and eliminated the spanish olives and the roasted walnut
garnish.
In a mixing bowl, combine the drained beans with the rice, and celery. In a
small bowl, whisk together all of the dressing ingredients. Pour the
dressing over the beans and rice mixture, and stir thoroughly.
Top with the cilantro or parsley.
Recipe by: Moosewood Restaurant Cooks at Home
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Aug 23,
1998, converted by MM_Buster v2.0l.
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