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.