Rice And Red Bean Sausage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains, Eggs | Vegetarian | Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | t | Oil |
| 1 | Onion, minced | |
| 3 | Garlic cloves, minced | |
| 1/2 | c | Minced collard greens |
| 2 | T | Grated Parmesan cheese |
| 2 | c | Cooked medium grain rice ** |
| 1 | c | Cooked red kidney beans |
| 1 | t | Dried thyme |
| 1 | t | Dried oregano |
| 1 | t | Dried sage |
| pn | Cayenne pepper | |
| 1 | Egg lightly beaten | |
| 1/4 | c | Egg substitute |
| 1/3 | c | Dry bread crumbs |
| 1/2 | t | Oil |
| 2/3 | c | Tomato sauce, heated |
| OR |
INSTRUCTIONS
* Use brown or white rice - tho' brown is preferred. 1. Heat 1 teaspoon oil in a no-stick frying pan. Add the onion, and saute' until soft, about 5 minutes. 2. Add the garlic, collard greens and Parmesan. Continue to saute' until the greens have wilted, about 3 minutes. 3. In a large bowl combine the rice, beans, thyme, oregano, sage, cayenne and egg (or substitute). Stir in the onion mixture. 4. Transfer the mixture to a food processor. Process just until the mixture is a solid mass but not pureed, about 6 seconds. 5. Divide mixture into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs. (Prefer whole wheat) 6. Coat a cookie sheet with a no-stick spray. Set the sausages on the sheet and brush with 1/2 tsp of oil. Broil until mottled brown on top and sides, about 5 or 6 minutes. Serve immediately with tomato sauce. Per serving: 275 calories, 6.4 g fat (20%), 9 g dietary fiber, : 11.5 g protein, 71 mg cholesterol, 188 mg sodium. From Prevention Magazine, March 1988 Posted by: Sheila Exner, January 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 87
Total Fat: 9.7g
Cholesterol: 105.2mg
Sodium: 768.8mg
Potassium: 446.8mg
Carbohydrates: 59g
Fiber: 5.6g
Sugar: 5g
Protein: 14.2g