| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Latimes3 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Dried beans; preferably pink |
| 2 |
qt |
Water |
| 2 |
ts |
Minced garlic |
| 1 |
|
Bay leaf |
| 1 |
|
Onion; chopped |
| 1 |
c |
Chopped celery |
| 1/4 |
c |
Brown rice |
| 1 |
lg |
Tomato; chopped |
| 2 |
lg |
Carrots – (to 3); chopped |
| 1 |
|
Turnip – (to 2); peeled, cubed |
| 2 |
sm |
Potatoes; cubed |
| 1/2 |
c |
Chopped parsley |
| 3 |
|
Green onions; minced |
INSTRUCTIONS
Soak beans about 8 hours in water. Add garlic, bay leaf, onion, celery,
brown rice, tomato, carrots, turnips and potatoes. Cook 7 hours in a
crockpot on low, keeping the mixture at bare simmer. Add parsley and green
onions and cook 1 hour more. Yields 6 servings.
Each serving contains: 180 calories; 41 mg sodium; 0 mg cholesterol; 1 gram
fat; 36 grams carbohydrates; 9 grams protein; 2.84 grams fiber
Recipe Source: Los Angeles Times - 10-14-1999 Originally published in the
Los Angeles Times Sunday Magazine May 9, 1926
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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