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Suggest a better descriptionWash the beans & rice in plenty of cold water. Combine about 4 cups of water with beans & rice & cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots & cookk covered for 5 minutes. Add the cooked beans & rice. Stir well & let saute for a few minutes, ensuring that the mixture does not burn. Combine the siy sauce, tomato paste, herbs & stock. Mix well & pour into the skillet. Bring to a boil, reduce heat to very low, partially cover & simmer gently for 30 minutes, stirring frquently to prevent it burning. Add more stock if necessary. Transfer into a casserole. Top the cooked vegetables with mashed Potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the Potatoes are browned. Serve with vegetables or a green salad.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 185 | ||
Calories from Fat: 30 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 773mg | 27 % | |
Potassium 773.7mg | 20 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 31.5g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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