Mini Rice Loaves with Red Bean Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1 cup water | 1/2 cup brown rice or long grain rice | 2 beaten eggs |
| 1/2 cup sliced green onions | 1/2 cup chopped walnuts | 1/4 cup fine dry bread crumbs |
| 1 tablespoon chopped pimiento | 1/2 teaspoon dried thyme, crushed | 1/4 teaspoon dried basil, crushed |
| 1/8 teaspoon salt | serveral dashes ground red pepper | 2 tablespoons cooking oil |
| 1/4 cup chopped green pepper | 1 tablespoon butter or margarine | 1 15 1/2 ounce can red kidney beans |
| 1 8-ounce can tomato sauce | 1 teaspoon chili powder | 1 cup shredded cheddar cheese |
| dairy sour cream (optional) | ||
| 1 | In a small saucepan bring water to boiling; add uncooked rice and return to boiling. Reduce heat; simmer, covered, 45 minutes for brown rice (20 minutes for long grain rise) or till water is absorbed and rise is tender. Cool slightly. |
| 2 | In medium bowl combine the eggs, cooked rice, green onions, chopped walnuts, fine dry bread crumbs, pimiento, dried thyme, dried basil, salt, and ground red pepper. Divide the mixture into four portions. Shape each portion into a small log, moistening hands if necessary. In a large skillet cook rice logs in hot cooking oil over medium heat 6 to 8 minutes total or till golden brown, turning occasionally. Arrange the logs on a serving platter; keep warm. |
| 3 | Meanwhile, for sauce cook the chopped green pepper in butter or margarine till tender. Stir in undrained beans, tomato sauce, and the chili powder. Simmer, uncovered, 6 minutes or till heated through. Mash beans slightly. Spoon bean mixture atop each log. Top each serving with shredded cheese and a dollp of sour cream. |