Here's another great meatless (though not vegan) recipe from Nikki and David Goldbeck's American Wholefoods Cuisine. This recipe is a great use for leftover beans but, if you need to, you can use canned beans in a pinch. If you have leftover rice, you can have this dish made in a flash!
This is a very inexpensive meal, and good when your larder is getting low as it uses pantry staples. On this occasion, I did use canned beans, which I drained and lightly rinsed. I combined kidney beans and navy beans for contrast in color and taste. You can use any beans you prefer -- pinto beans and black beans are also good choices. It reheats well for leftovers, too.
This is a very inexpensive meal, and good when your larder is getting low as it uses pantry staples. On this occasion, I did use canned beans, which I drained and lightly rinsed. I combined kidney beans and navy beans for contrast in color and taste. You can use any beans you prefer -- pinto beans and black beans are also good choices. It reheats well for leftovers, too.
Kedgeree
from Nikki & David
Goldbeck’s
American Wholefoods Cuisine
2 tablespoons oil
1/4 cup chopped scallion or onion
1 tablespoon curry powder
3 cups cooked brown rice
2 cups cooked beans, drained (or 2 cans if using canned
beans)
1 tablespoon lemon juice
2 tablespoons chopped pimiento
Dash soy sauce
Salt (omit if rice and beans are salted)
2 hard-cooked eggs, separated
Heat oil in a 15-inch skillet or wok. Saute scallion for 2-3 minutes to soften, add
curry powder, and cook for 1 minute.
Add rice, beans, lemon juice, soy sauce and dash of salt if
needed to pan and heat through, stirring to prevent sticking.
Chop and mix in the egg whites. When hot, top with crumbled egg yolk, remove
from heat, and serve.
