White Beans, Hijiki, Rice, & Red Cabbage
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
navy beans
white |
|
| 1 | ounce |
hijiki
|
* |
| 2 | cups |
rice
cooked |
|
| 1 | small |
red cabbage
diced small |
*
|
| 2 | tablespoon |
balsamic vinegar
|
|
| 1 | x |
soy sauce, tamari
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
navy beans
white |
|
| 28.9 | ml/g |
hijiki
|
* |
| 473 | ml |
rice
cooked |
|
| 1 | small |
red cabbage
diced small |
*
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 1 | x |
soy sauce, tamari
to taste |
*
|
Directions
Cook beans until tender, add hijiki towards end of cooking process (so it won't fall apart), sauté diced red cabbage in vinegar and water until tender.
Mix beans, rice and red cabbage.
Add tamari sauce to taste.
Let sit a few minutes so flavors will blend.
