Rice and Bean Salad

[Guest guest]

* Exported from MasterCook *

 

Rice and Bean Salad

 

Recipe By : " One Dish Meals " by Publications International Ltd.

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can broth -- (14 1/2 ounces)

2 cups uncooked instant brown rice

1 tablespoon olive oil

1 medium onion -- chopped

3 cloves garlic -- minced

2 medium carrots -- cut into 1-inch

julienne strips

1 medium zucchini -- halved lengthwise

and sliced diagonally

1 can red beans -- (15 1/2 ounces)

drained and rinsed

1 can Italian-style stewed tomatoes -- (14 1/2 ounces)

drained

1/2 cup grated Parmesan cheese

1/2 cup Italian salad dressing

1/4 cup fresh basil leaves -- finely chopped

 

 

Bring broth to a boil in medium saucepan over high heat; add rice and cover.

Reduce heat and cook 10 minutes or until broth is absorbed. Remove from heat;

set aside.

 

Heat oil in large skillet over medium-high heat. Add onion and garlic; cook and

stir 2 to 3 minutes or until onion is tender. Add carrots and zucchini; cook and

stir 3 to 4 minutes or until vegetables are crisp-tender. Remove from heat. Add

beans, tomatoes and prepared rice, stir to combine.

 

Place rice mixture in large bowl. Cover and refrigerate overnight or up to 2

days.

 

To complete recipe, add Parmesan cheese, salad dressing and basil to rice

mixture; toss lightly.

 

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - -