Scandinavian Navy Bean and Rice Stew

Share this recipe

Share on pinterest
Share on facebook
Share on twitter
Share on email
Share on print

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

PREPERATION

  1. Place rice, beans, lemon juice, and 2 cups water in a large saucepan and bring to a boil.
  2. Cover and simmer for 20 minutes.
  3. 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

more bean recipes