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Scandinavian Navy Bean and Rice Stew

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

1. Place rice, beans, lemon juice, and 2 cups water in a large saucepan and bring to a boil. Cover and simmer for 20 minutes. Stir in dill and season to taste with pepper.

Makes 6 servings.

NUTRITIONAL INFORMATION (per serving)Servings per recipe: 6Serving size: 1/2 cupCalories: 114Carbohydrates: 22gFat: .5g Cholesterol: 0mg Protein: 6gFiber: 3.3gSodium: 92mg

FOOD EXCHANGES
2 starch/bread
1 vegetable

Recipe provided courtesy The Michigan Bean Commission.

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