Scandinavian Navy Bean and Rice Stew

INGREDIENTS

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

PREPARATION

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.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 6
Serving size: 1/2 cup
Calories: 114
Carbohydrates: 22g
Fat: .5g
Cholesterol: 0mg
Protein: 6g
Fiber: 3.3g
Sodium: 92mg

FOOD EXCHANGES

2 starch/bread
1 vegetable

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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