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

  1. Combine all of the ingredients and place in a large (4-quart) greased casserole (10-inch diameter, 4-1/2-inch depth.)
  2. 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

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