Gingered Beans and Rice
1 1/2 cups dry Navy Beans, cooked and drained;
or 2 (15 1/2 ounce) cans drained and rinsed
2 cups dry, long-cooking white rice (do not cook first)
5 cups water
1 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 at 325°F 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.
