Kidney Bean Bonanza
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | ounces |
filberts
chopped |
* |
| 2 | tablespoons |
sunflower oil
|
|
| 1 | tablespoon |
tarragon leaves
|
|
| ¾ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅓ | teaspoon |
curry powder
|
|
| 3 | ounces |
rice
brown, cooked |
|
| 3 | ounces |
red kidney beans
cooked |
|
| 1 ½ | ounces |
cashew nuts
pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 43.3 | ml/g |
filberts
chopped |
* |
| 3E+1 | ml |
sunflower oil
|
|
| 15 | ml |
tarragon leaves
|
|
| 3.8 | ml |
basil
|
*
|
| 2.5 | ml |
salt
|
|
| 1.7 | ml |
curry powder
|
|
| 86.7 | ml/g |
rice
brown, cooked |
|
| 86.7 | ml/g |
red kidney beans
cooked |
|
| 43.3 | ml/g |
cashew nuts
pieces |
|
Directions
Preheat oven to 375℉ (190℃).
Lightly grease 4 x 8 inch baking dish with sunflower oil.
Place filberts in blender with 2 ounces water, oil, tarragon, basil, salt and curry.
Blend until mixture achieves sauce consistency.
Combine brown rice and beans. Transfer to baking dish.
Top with filbert sauce.
Sprinkle on cashews. Bake with cover for 15 minutes.
