| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Beans, Gluten free, Grains, Main dish, Rice |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
White rice |
| 1/2 |
c |
Quinoa, rinsed well |
| 1 3/4 |
c |
Water |
| 1 |
|
Green pepper, chopped |
| 1 |
md |
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 8 |
oz |
Tomato sauce |
| 1 1/2 |
ts |
Chili powder |
| 1 |
ts |
Cumin, ground |
| 1 |
ts |
Oregano |
| 1 |
ds |
Black pepper |
| 1 1/2 |
c |
Black beans, cooked, drained |
INSTRUCTIONS
Note: quinoa uses the same proportions of grain to water and cooking time
as white rice does, so they can be cooked together easily. Be sure to rinse
the quinoa before cooking to remove the bitter coating the grains have. Use
a fine strainer, or line a strainer with a coffee filter.
Put rice, quinoa and water into a saucepan and bring to a boil. Reduce heat
to low, cover, and simmer for 20 minutes. Saute onion, green pepper, and
garlic briefly, using liquid of choice (or cook on High in microwave for
about 2 minutes). Add to rice with rest of ingredients, and put into a 2 qt
casserole dish. Bake at 350F for about 20 minutes.
NOTES : Per serving: 285 Cal, 2.2 g fat, 9.2 g fiber, 11.7 g protein
Recipe by: Jenny Herl Posted to Digest eat-lf.v097.n097 by Jenny Herl
<jlherl@uiuc.edu> on Apr 11, 1997
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