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
 
 
Directions:

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s