*  Exported from  MasterCook Mac  *
 
                      Venezuelan Black Beans and Rice
 
 Recipe By     : 365 Ways to Cook Vegetarian
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Entree                           Stovetop
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      med           onion -- chopped
    1      stalk         celery -- diced
    1      sm            red pepper -- diced
    1      c             long-grain white rice -- rinsed and drained
   14      ozs           broth
    1      tsp           turmeric
    1      tsp           oregano
    1      tsp           salt
    1      c             egg substitute, liquid -- scrambled
   15      ozs           black beans, canned -- heated
    1      tsp           crushed red pepper
                         lemon wedges and tabasco -- to taste
 
 Saute onion 2-3 minutes; add celery, bell pepper and rice. 
 Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low. 
 Add broth, turmeric, oregano and salt. Cover and cook until rice is
 tender and all liquid is absorbed, 15-20 minutes. Remove from heat
 and fluff with fork. Drain heated black beans and mix with rice. Top 
 with scrambled eggs and sprinkle with crushed red pepper. Serve with
 lemon wedges and tabasco. 
 
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 Per serving: 192 Calories; 2g Fat (11% calories from fat); 8g Protein; 34g
Carbohydrate; 1mg Cholesterol; 793mg Sodium
 
 Serving Ideas : Serve w/ 2 plantains, sliced diagonally and fried; greens.

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