Curried Bean And Rice Salad
|Green beans||1 Pound|
|Water||1 Cup (16 tbs)|
|Bouillon granules||1 Teaspoon|
|Parboiled rice||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Slivered almonds||2 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
Remove strings from beans; wash beans thoroughly, and cut into 1 1/2-inch pieces.
Place beans and water to cover in a medium sauce-pan.
Bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until beans are crisp-tender; drain and cool.
Combine 1 cup water and bouillon granules in a small saucepan.
Bring to a boil, and stir in rice.
Cover, reduce heat, and simmer 20 minutes or until rice is render.
Combine beans, rice, onion, and almonds in a medium bowl.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over bean mixture; toss gently.
Cover and refrigerate overnight.
Serving size: Complete recipe
Calories 629 Calories from Fat 267
% Daily Value*
Total Fat 31 g47.8%
Saturated Fat 3.2 g16.1%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 1290.6 mg53.8%
Total Carbohydrates 73 g24.2%
Dietary Fiber 22.3 g89.4%
Sugars 11.3 g
Protein 18 g36.5%
Vitamin A 0.6% Vitamin C 14.6%
Calcium 13% Iron 18.4%
*Based on a 2000 Calorie diet