Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liquid absorbed. While the rice is cooking, prepare the vegetables. Cut the beans into small chunks. Cook in boiling salted water until tender (Id prefer to steam them). Drain well. Cool the rice & vegetables & mix together with the bell pepper. Stir in half the nuts & place in a serving bowl. Sprinkle with the remaining nuts. Serve with an oil & vinegar dressing if liked. Mary Norwak, "Grains, Beans & Pulses" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 274 (51%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 361.1mg||12 %|
|Potassium 354.5mg||9 %|
|Total Carbohydrate 59.4g||17 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 51.7g|
|Protein 8.6g||12 %|
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Calories per serving: 541
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