| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Rice,regular long-grain |
|
|
Salad oil |
| 3 |
|
Celery stalks,lg,thin sliced |
| 1 |
cn |
Kidney beans(17oz) |
| 2 |
tb |
Vinegar,red-wine |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. 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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