*  Exported from  MasterCook Mac  *

                     Venezuelan Black Beans and Rice

Recipe By     : 365 Ways to Cook Vegetarian
Serving Size  : 4    Preparation Time :0:45
Categories    : Entree                           Stovetop

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      med           onion -- chopped
   1      stalk         celery -- diced
   1      sm            red pepper -- diced
   1      c             long-grain white rice -- rinsed and drained
  14      ozs           broth
   1      tsp           turmeric
   1      tsp           oregano
   1      tsp           salt
   1      c             egg substitute, liquid -- scrambled
  15      ozs           black beans, canned -- heated
   1      tsp           crushed red pepper
                        lemon wedges and tabasco -- to taste

Saute onion 2-3 minutes; add celery, bell pepper and rice. 
Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low. 
Add broth, turmeric, oregano and salt. Cover and cook until rice is
tender and all liquid is absorbed, 15-20 minutes. Remove from heat
and fluff with fork. Drain heated black beans and mix with rice. Top 
with scrambled eggs and sprinkle with crushed red pepper. Serve with
lemon wedges and tabasco. 

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Per serving: 192 Calories; 2g Fat (11% calories from fat); 8g Protein; 34g Carbohydrate; 1mg Cholesterol; 793mg Sodium

Serving Ideas : Serve w/ 2 plantains, sliced diagonally and fried; greens.