Pasta Day: Artichoke Pilaf With Acini Di Peppe And Black Beans

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* Exported from MasterCook *

 

Artichoke Pilaf With Acini Di Peppe And Black Beans

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 5

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

8 mushrooms -- chopped

1 medium yellow onion -- chopped

1 red bell pepper -- seeded and diced

2 cloves garlic -- minced 3 cups water

1 1/4 cups long-grain white rice or parboiled rice

14 ounces canned artichoke hearts -- rinsed

and coarsely chopped

1/2 cup acini di peppe

1 teaspoon curry powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup cooked black beans -- or canned, drained

2 lemons -- Juice of

1/4 cup chopped fresh parsley

 

Makes 4 servings

 

Rice and acini di peppe - tiny pasta tubes - make natural partners in this

curry flavored pilaf. Delicate artichokes and earthy black beans provide

contrasting flavors and textures.

 

In a medium saucepan, heat the oil over medium-high heat. Add the

mushrooms, onion, bell pepper, and garlic and cook, stirring, for 5 to 7

minutes. Stir in the water and rice and bring to a simmer over high

heat. Stir in the artichokes, acini di peppe, curry, salt, and pepper, and

cover the pan. Cook over low heat until all of the liquid is absorbed, 15

to 20 minutes.

 

Remove the pan from the heat, fluff the grains with a fork, and fold in the

black beans, lemon juice, and parsley. Let stand 5 to 10 minutes (still

covered) before serving.

 

Variation: Orzo may be substituted for acini di peppe.

 

Per Serving: 406 Calories; 13g Protein; 59 Fat; 78g Carbohydrates; 0

Cholesterol; 500mg Sodium; 7g Fiber.

 

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