Long Beans with Wild Rice
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
wild rice
uncooked |
|
| 2 | cups |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | teaspoon |
vegetable oil
|
|
| ½ | Lb |
green beans
or long beans, wash, |
*
|
| ½ | medium |
sweet red bell peppers
|
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
wild rice
uncooked |
|
| 473 | ml |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 5 | ml |
vegetable oil
|
|
| 0.5 | Lb |
green beans
or long beans, wash, |
*
|
| 0.5 | medium |
sweet red bell peppers
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2.5 | ml |
sugar
|
|
Directions
In a heavy saucepan, combine the rice and water.
Add salt to taste; heat to boiling.
Reduce heat, cover and simmer for 35 to 45 min; check for doneness.
Drain if necessary.
In a medium frying pan, heat the veg oil.
Add the finely chopped beans and stir-fry for 2 to 3 min.
Mix in bell pepper, scallions, more salt if desired, pepper and sugar.
Add cooked wild rice and stir-fry for 2 to 3 more min.
