| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rice/grain- |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Carrot, peeled, cut into 1/4inch dice |
| 1/2 |
|
Red, green and yellow bell pepper, 1/4 inch dice |
| 1 |
|
Stalk celery, 1/4-inch dice |
| 1 |
|
Minced clove garlic |
| 1 |
c |
Canned black beans, drained and rinsed |
| 2 |
c |
Cooked quinoa |
|
|
Salt and freshly ground black pepper |
| 1/2 |
c |
Chopped roasted pecans |
| 2 |
tb |
Minced fresh mint |
INSTRUCTIONS
Heat the olive oil in a large skillet. Add the carrot, bell peppers, and
celery and saute for 5 minutes or until tender but still crisp. Stir in the
garlic, black beans and quinoa and cook until for a few minutes or until
heated up. Season to taste with salt and pepper. Remove skillet from the
heat and stir in pecans and mint.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6680 Posted to MC-Recipe Digest
V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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