Mom's Navy Beans and Brown Rice

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* Exported from MasterCook *

 

Mom's Navy Beans and Brown Rice

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dried navy beans -- sorted and rinsed

2 medium carrots -- chopped

5 cups cold water

1 medium yellow onion -- chopped

1 rib celery -- chopped

2 scallions -- chopped

2 cloves garlic -- minced

2 teaspoons dried marjoram

Salt and pepper to taste

2 cups short-grain brown rice -- rinsed

3 cups water

 

1. In a small bowl, cover beans with boiling water and set aside to soak for 2

to 4 hours. Drain, rinse, and set aside.

 

2. In a blender or food processor, puree carrots, adding some of the water if

necessary.

 

3. In a large heavy pot, combine beans, remaining cold water, carrot puree,

onion, celery, scallions, garlic, marjoram, salt, and pepper. (Note: Add the

carrot puree during the last 15 minutes of cooking time to retain the color.)

Bring to a boil over high heat and boil 15 minutes. Reduce heat to medium,

cover, and simmer 45 to 60 minutes, until beans are tender.

 

4. In another pot, combine rice and 3 cups water. Bring to a boil over high

heat. Stir to level, reduce heat to medium-low, cover, and simmer 35 to 45

minutes, until rice is tender. Serve with beans.

 

VEGAN

 

PER SERVING: 230 CAL (4% from fat), 13g PROT. 1g FAT (<1 sat), 459 CARB, 559mg

SOD, 0mg CHOL. 9g FIBER.

 

 

Copyright:

" 2002 Front Porch Collection "

 

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Per Serving (excluding unknown items): 138 Calories; 1g Fat (3.4% calories from

fat); 8g Protein; 26g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 30mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

 

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