| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 8 | Servings | |
INGREDIENTS
| 1 | c | Rice, regular long-grain |
| Salad oil | ||
| 3 | Celery stalks, lgthin sliced | |
| 1 | Kidney beans, 17oz | |
| 2 | T | Vinegar, red-wine |
| 3/4 | t | Salt |
| 1/2 | t | Sugar |
INSTRUCTIONS
Prepare rice as label directs; place in bowl. 2. Meanwhile, in 10" skillet over medium heat, in 2 tablespoons hot oil, cook celery until tender; spoon into bowl with rice. Add kidney beans, vinegar, salt, sugar, and 2 tablespoons oil; mix well. Serve at room temperature. Or cover and refrigerate to serve chilled later. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 0mg
Sodium: 378.5mg
Potassium: 167.1mg
Carbohydrates: 15.5g
Fiber: 3.4g
Sugar: 1.4g
Protein: 3.8g