Brown Rice and Peas

Brown Rice and Peas
4 c. water

2 Tsbp. soy margarine

1/2 c. coconut cream

1 tsp. thyme

1 c. red kidney beans, cooked, drained

2 c. brown rice, long grain

2 Tbsp. scallions, chopped sea salt to taste

1. In saucepan bring water to a boil and add soy margarine, thyme, and coconut cream, stir well.

2. Stir in the cooked kidney beans and brown rice; cover and cook on low heat until rice is tender (about 45 minutes).

3. Uncover, fluff the rice with a fork and add sea salt to taste.

4. Before serving garnish with scallions
Serves 4-6 Paula Eakins

Copyright 3ABN 2011. All rights reserved.


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