This oniony-gingered beans and rice casserole
makes a delicious hearty side dish or a satisfying meatless entree
for supper.
Gingered Beans and
Rice
2 (15 1/2-ounce) cans drained and rinsed
( or 1 1/2 cups cooked beans)
2 cups uncooked long-grain white rice
5 cups water
1 (2.4-ounce) package dry onion soup mix
1/2 teaspoon ground ginger
- Combine all of the ingredients and place
in a large (4 quart) greased casserole (10-inch diameter, 4 1/2-inch
depth).
- Bake, covered, at 325°F (160°C)
for 1 hour.
Makes 8 servings
NUTRITIONAL INFORMATION (per serving):
Servings per recipe: 8 Serving size: 1 cup Calories: 341 Carbohydrates:
71g Fat: 1g Cholesterol: 0mg Protein: 12g Fiber: 6g Sodium: 21mg
FOOD EXCHANGES: 3 starch 2 fruit1 protein
Recipe provided courtesy Michigan Bean Commission.
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