2 cup Cooked red/blk kidney beans
2 cup Cooked rice, white or brown
4 Green onions, thinly sliced
2 Stalks celery, thinly sliced
1 small Red sweet pepper diced
1/4 cup Canola oil
1/4 cup Lime juice
1 tbsp White vinegar
1/4 cup Fresh cilantro, fine chopped
Or 1 tbsp. dried cilantro
1 tsp Chili powder
1 tsp Ground cumin
1 tsp Granulated sugar
1/2 tsp Salt
1/4 tsp Freshly ground black pepper
Directions
In salad bowl combine beans, rice, onion, celery and red sweet pepper.
In jar with tight-fitting lid, shake together oil and remaining
ingredients.
Pour over bean mixture, toss lightly to thoroughly coat. Cover and
refrigerate at least 3 hours or up to 3 days, stirring occasionally.
1/8 recipe = 194 calories, 1 1/2 starch + 1 1/2 fats + 1 Extra choice
7 grams total fat, 5 grams protein, 27 grams carbohydrate, 111 mg
sodium, 279 mg potassium. Good Vitamin C, High Fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 $18.95
Shared but not tested by Elizabeth Rodier March 1994 ISBN
0-9695688-1-9 Published in co-operation with Canadian Celiac Assoc.
and Sponsored by the Ontario Coloured Bean Growers Assoc.
Servings: 8 servings
Gf Red Beans & Rice With Cilantro Recipe brought to you by Recipe Ideas
Categories: Diabetic; Allergy; Salads; Rice
The History of Recipes
Historians have tracked the existence of recipes back into history, in fact as far back into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to historians are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs used a wide range of herbs, including a few you will know like thyme, rue and dill. As our culinary historical trip moves to more modern times there are some books dating from the 14th Century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that appears on menues today, but instead recipes for the types of food served to the nobility of that period. In the 15th century, the Crusaders brought back a variety of spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an increase in recipe books, some of which are kept safe in private collections. By the arrival of the twentieth century, recipe publications are greatly in demand mostly due to increased literacy, people having more free time and having more money. |
We hope you enjoy this Gf Red Beans & Rice With Cilantro recipe.
