Just the proportions for use in variety of other dishes.
Beans can be large or small kidney beans, pinto beans, black beans, etc. Rinse 1/2 cup beans in lots of water and then soak in lots of water for at least 8 hours.
After soaking beans, drain them and add 1 1/2 cups water. Bring to a boil and simmer, covered, until tender.
Rice can be white, brown, etc (not quick cook). Rinse 3/4 cup rice in lots of water.
After rinsing rice, add 1 7/8 cup water. Bring to a boil and simmer until rice/water begins to 'crater' (water bubbles up through little round rings of rice). About 20 minutes. Remove from heat and cover for 20 minutes.
This quantity of rice and water produces about 2 1/4 cups cooked rice.
This quantity of beans and water produces about 1 1/2 cups cooked beans.
My favorite use of this combination is as the base of a salad that contains carrot, tomato, green pepper, onion and olives, and is dressed with an olive oil / balsamic vinaigrette dressing.
Another possibility is diced ham and stewed tomatoes. Can be served hot.
Possibilities are endless.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 20 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.6mg | 0 % | |
Potassium 25.6mg | 1 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.9g | ||
Protein 0.6g | 1 % | |
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: 20
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