INGREDIENTS
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 ginger

PREPARATION
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.

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 fruit
1 protein