| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Cklive17 |
1 |
servings |
INGREDIENTS
| 2 |
cn |
White beans; (16 ounce) |
| 1 |
|
Onion; chopped fine |
| 2 |
|
Carrots; chopped fine |
| 1 |
lg |
Garlic clove; minced |
| 1/2 |
c |
Extravirgin olive oil |
| 1/2 |
c |
Minced red bell pepper |
| 1/2 |
c |
Warm chicken stock |
| 1/2 |
c |
Minced fresh flatleafed parsley leaves |
| 2 |
tb |
Fresh lemon juice |
|
|
Pita loaves; cut into wedges, as |
|
|
; an accompaniment |
INSTRUCTIONS
In a heavy skillet cook the onion, the carrots, and the garlic in 2
tablespoons of the oil over moderately low heat, stirring, until the
carrots are softened and stir in the bell pepper. Drain the beans, and in a
bowl combine them with the vegetable mixture, the chicken stock, the
remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and
pepper to taste. Let the salad stand, covered and chilled. The salad may be
made 1 day in advance and kept covered and chilled. Serve the salad at room
temperature with the pita wedges.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 1475 Calories (kcal); 4g Total Fat; (2% calories from fat);
98g Protein; 274g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food
Exchanges: 16 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE SHOW # CL9307
Converted by MM_Buster v2.0n.
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