Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you can't find black soybeans with the other canned beans in your grocery store, look in the organic foods section.

Recipe by Cooking Light October 2006

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Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

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Directions

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  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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  • Heat oil in a large saucepan or Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rosemary, ginger, and garlic; cook 2 minutes, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1/2 cup broth, salt, and pepper; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in Parmesan cheese and beans. Add spinach in batches, stirring constantly until spinach wilts. Stir in butter.

Nutrition Facts

260 calories; calories from fat 29%; fat 8.5g; saturated fat 3.4g; mono fat 2.8g; poly fat 1.6g; protein 11.7g; carbohydrates 36.1g; fiber 5.4g; cholesterol 11mg; iron 2.7mg; sodium 794mg; calcium 202mg.
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