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SOUTH AMERICAN RICE & BEAN SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Onion, peeled and quartered
4 md Cloves garlic, peeled
2 tb Olive oil, divided
1 1/3 c Vegetable broth, divided
1/2 c White rice
1 15-oz can pinto beans,
Drained, rinsed and drained
Again
1 lg Ripe tomato, seeded and
Diced in 1/2-inch cubes
1 Rib celery, minced
4 tb Lime juice
1 t Dried oregano
1 t Cumin seeds
1/2 ts Paprika
1/8 ts Cayenne pepper
1/4 ts Salt
1/4 c Finely chopped cilantro
1. Put the onion and garlic into a small roasting pan
and drizzle with 1 tablespoon olive oil. Cook in a
preheated 350-degree oven until golden brown, about 30
minutes. Stir occasionally. Remove from the oven and
cool. Cut the stem ends from the onions and discard.
Chop the onions coarsely. Set the garlic aside for
the dressing.
2. Combine 1 cup broth and the rice in a small
saucepan. Bring to a boil, stirring well. Cover and
reduce the heat to low. Cook 15 minutes, or until the
rice has absorbed the broth and is tender. Transfer
to a bowl.
3. Add the roasted onions, pinto beans, tomato and
celery to the rice.
4. In a small saucepan, boil the remaining vegetable
broth down to 3 tablespoons.
5. Puree the roasted garlic in a food processor. Add
the reduced broth, lime juice, oregano, cumin seeds,
paprika, cayenne, salt and 1 tablespoon olive oil.
Process until combined and pour over the salad. Add
the cilantro and mix well. Refrigerate; bring the
salad to room temperature before serving.
Data per serving: Calories.....184
Carbohydrates.....30g Monounsaturated fat.....3g
Protein.......6g Sodium..........476mg Polyunsaturated
fat.....1g Fat...........5g Saturated fat......1g
Cholesterol............0mg Submitted By CHERYL
On 22 AUG 1995 144707 -0500
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