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Rice and Red Bean Sausage

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Grains, Eggs Vegetarian Vegetarian 4 Servings

INGREDIENTS

1 ts Oil
1 Onion — minced
3 Garlic cloves — minced
1/2 c Minced collard greens
2 tb Grated Parmesan cheese
2 c Cooked medium grain rice **
1 c Cooked red kidney beans
1 ts Dried thyme
1 ts Dried oregano
1 ts Dried sage
pn Cayenne pepper
1 Egg lightly beaten
1/4 c Egg substitute
1/3 c Dry bread crumbs
1/2 ts 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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