| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Main dish, Beans, Rice | 6 | Servings |
INGREDIENTS
| TAMARI SAUCE—– | ||
| 1 | c | Rice — white or brown |
| 2 | Cloves garlic — minced | |
| 2 | tb | Vegetable oil |
| 1 | ts | Ground cumin |
| 1/2 | ts | Oregano leaves — crushed |
| 16 | oz | Can beans (black — pinto |
| Or | ||
| Kidney), rinsed — drained | ||
| 1/3 | c | Pace picante sauce |
| 1/4 | c | Sliced green onions w/tops |
| 2 1/2 | c | Water |
| 2 | tb | Tamari |
| 1 | ts | Blackstrap molasses |
INSTRUCTIONS
Cook rice and garlic in oil in 2-quart saucepan until lightly browned, about 2 or 3 minutes. Add broth, cumin and oregano. Bring to a boil and reduce heat. Cover tightly and simmer 20 minutes for white rice or about 40 minutes for brown rice. Remove from heat. Stir in beans. Let stand covered until all liquid is absorbed, about 5 minutes. Stir in picante sauce and green onions. Serves 6 From _Favorite Vegetarian Recipes_ from the Society for Texas Animal Rights. Recipe by Sophie Franke, South Texas Vegetarian Society Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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