2 ts Vegetable oil 3 Garlic cloves, minced 2 Carrots, diced 1 Onion, chopped 1 ts Dried thyme 1 pn Ground allspice 1 1/4 c Long-grain rice 2 1/4 c Vegetable stock, or chicken 1/4 ts Hot pepper sauce 19 oz Canned black beans 1 Sweet green pepper, diced 1/3 c Plain yogurt Fresh parsley, chopped Serve with - Acorn squash with butter Cherry tomatoes Whole wheat rolls Frozen yogurt In non-stick skillet, heat oil over medium heat; cook garlic, carrots, onion, thyme and allspice for about 5 minutes or until onion is softened. Stir in rice for 1 minute. Stir in stock and ;hot pepper sauce; bring to boil. Reduce heat to simmer; cook, covered for 20 minutes or until liquid is almost all absorbed. Meanwhile, drain and rinse beans. Stir into rice mixture along with green pepper; cook, covered, for 7 minutes or until beans are heated through and green pepper is tender-crisp. Serve with dollop of yogurt. Sprinkle parsley over top. Per serving: about 418 calories, 15 g protein, 4.5 g fat, 80 g carbohydrate, very high source of fibre, good source of iron Wednesday's Menu: Calories Fat(g) Rice and beans 418 4.5 Quarter acorn squash 43 0.1 1/2 ts butter 16 1.8 1/2 c cherry tomatoes 13 0.2 1 whole wheat roll 90 1.0 1 ts butter 33 3.7 1/2 c yogurt 153 5.3 Total: 766 16.6 Percent from fat: 20 percent Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com
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