Recipe from The Talleygram, February 7,
Southern Red Bean and Rice Pilaf
Jyoti's Tasty Tip:
There's a dish in the South that's popular and everybody is raving about it. But you have to be careful because sometimes they add meat in it or lard. I'm thinking this is a good food but I have to do something with this to improve the nutritional content. This is what came out. Adding more liquid will make it look like a stew. If you make it with less liquid it can be served as a casserole or a pilaf. It sells well in our deli express.
Remember, it's all about the taste! Chef Jyoti
Serves 6 Preparation time: 45 minutes
Ingredients: 4 cups jasmine rice, cooked1 1/2 cups organic red beans, cooked 3 tablespoons organic extra-virgin olive oil 1 small organic red onion, diced small 3 cloves organic garlic, minced 1 small organic sweet potato, diced small 7 pieces organic okra, trimmed and sliced 1/4 cup organic tomato puree 1 teaspoon dried thyme 1 teaspoon dried oregano 2 teaspoons paprika 1 tablespoon vegetable broth powder 1/4 cup filtered water 1/2 cup organic Italian parsley, coarsely chopped |
Directions:
|
Original Talley's recipe by Chef Jyoti Friedland
Copyright © 2007 Talley's Green Grocery