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8 servings
suggest servings
| 1 | cup | long grain rice | |
| 1 | x | vegetable oil | |
| 3 | large | celery stalk | thinly sliced |
| 17 | ounces | kidney beans | |
| 2 | tablespoons | red wine vinegar | |
| 3/4 | teaspoon | salt | |
| 1/2 | teaspoon | sugar |
Prepare rice as label directs; place in bowl.
Meanwhile, in 10 inch skillet over medium heat, in 2 tablespoons hot oil, cook celery until tender; spoon into bowl with rice.
Add kidney beans, vinegar, salt, sugar, and 2 tablespoons oil; mix well.
Serve at room temperature.
Or cover and refrigerate to serve chilled later.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 424mg | 18% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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When individuals contemplate what to make for their Thanksgiving or Christmas dinner, there's 1/2s usually more indecision regarding the side dishes. After all, the Thanksgiving turkey is perfunctory and Christmas will inevitably......
I have as yet not tried this recipe but am certain that I will enjoy it. It's quick and easy with room for individualization. I have other things to do other than spend lors of time in the kitchen preparing dinner.
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