Vegan - Pinto Bean and Vegetable Stir-Fry

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* Exported from MasterCook *

 

Pinto Bean and Vegetable Stir-Fry

 

Recipe By :The Mayo Clinic Williams-Sonoma Cookbook

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups cooked, cold long-grain brown or white

rice

2 cups cooked, cold wild rice

2 cups cooked or canned pinto beans -- rinsed and drained

1 tablespoon canola oil

2 pattypan squashes -- cut into quarters

1 green bell pepper -- stemmed, seeded, and thinly sliced

1 red bell pepper -- stemmed, seeded, and thinly sliced

2 tablespoons reduced-sodium soy sauce

2 green onions -- thinly sliced, including green portions

1/2 cup dried currants

1/2 teaspoon ground pepper

 

In a large bowl, combine the long-grain and wild rices, breaking apart any

lumps. If using canned beans, place in a colander and rinse uunder cold running

water, then drain thoroughly.

In a large frying pan or wok over high heat, heat the oil. Add the squashes and

bell peppers and saute until softened, 4-5 minutes.

Reduce heat to medium and add the rice and beans. Cook, stirring frequently,

until heated through, about 5 minutes. Add the soy sauce, green onions,

currants, and pepper and stir to combine.

To serve, divide among individual plates.

 

 

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Per serving: 70 Calories (kcal); 2g Total Fat; (28% calories from fat); 1g

Protein; 12g Carbohydrate; 0mg Cholesterol; 203mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0