A hearty Scandinavian white bean and rice
stew with fresh dill and lemon.
Scandinavian Navy
Bean and Rice Stew
2 cups cooked navy or kidney beans, drained
and rinsed
1 cup cooked long-grain rice, no salt added
2 tablespoons lemon juice
4 tablespoons minced fresh dill (or 1 tablespoon dry dill)
Pepper to taste
- Place rice, beans, lemon juice, and 2
cups water in a large saucepan and bring to a boil. Cover and
simmer for 20 minutes. Stir in dill and season to taste with
pepper.
Makes 6 servings.
Recipe provided courtesy The Michigan Bean Commission.
