| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chicken broth |
| 3/4 |
c |
Uncooked long grain rice |
| 1/4 |
c |
Flaked coconut |
| 1 |
c |
Drained and rinsed canned black beans |
| 3/4 |
c |
Chopped scallions, including green tops |
| 1/2 |
c |
Coarsely chopped red bell pepper |
| 1/4 |
c |
Bottled Italian dressing |
INSTRUCTIONS
I served this as an accompaniment to Portabello Burgers several weeks ago
when my in-laws were visiting. My mother-in-law asked for the recipe! It
comes from my local newspaper in Charlottesville, VA (The Daily Progress).
Bring chicken broth to a boil in a medium saucepan. Add rice and coconut,
cover pan, reduce heat to simmer or low and cook until liquid is
absorbed,about 18 minutes. Stir in black beans, 1/2 cup of scallions, bell
pepper, and Italian dressing. Garnish with remainder of scallions. Serves
4-6.
Posted to EAT-L Digest 7 November 96
Date: Fri, 8 Nov 1996 11:27:31 -0500
From: Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”