*  Exported from  MasterCook  *
 
                      SOUTH AMERICAN RICE & BEAN SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Onion, peeled and quartered
    4       md           Cloves garlic, peeled
    2       tb           Olive oil, divided
    1 1/3   c            Vegetable broth, divided
      1/2   c            White rice
    1                    15-oz can pinto beans,
                         Drained, rinsed and drained
                         Again
    1       lg           Ripe tomato, seeded and
                         Diced in 1/2-inch cubes
    1                    Rib celery, minced
    4       tb           Lime juice
    1       t            Dried oregano
    1       t            Cumin seeds
      1/2   ts           Paprika
      1/8   ts           Cayenne pepper
      1/4   ts           Salt
      1/4   c            Finely chopped cilantro
 
   1. Put the onion and garlic into a small roasting pan
   and drizzle with 1 tablespoon olive oil.  Cook in a
   preheated 350-degree oven until golden brown, about 30
   minutes.  Stir occasionally.  Remove from the oven and
   cool.  Cut the stem ends from the onions and discard.
   Chop the onions coarsely.  Set the garlic aside for
   the dressing.
   
   2. Combine 1 cup broth and the rice in a small
   saucepan.  Bring to a boil, stirring well.  Cover and
   reduce the heat to low.  Cook 15 minutes, or until the
   rice has absorbed the broth and is tender.  Transfer
   to a bowl.
   
   3. Add the roasted onions, pinto beans, tomato and
   celery to the rice.
   
   4. In a small saucepan, boil the remaining vegetable
   broth down to 3 tablespoons.
   
   5. Puree the roasted garlic in a food processor.  Add
   the reduced broth, lime juice, oregano, cumin seeds,
   paprika, cayenne, salt and 1 tablespoon olive oil.
   Process until combined and pour over the salad.  Add
   the cilantro and mix well.  Refrigerate; bring the
   salad to room temperature before serving.
   
   Data per serving: Calories.....184
   Carbohydrates.....30g Monounsaturated fat.....3g
   Protein.......6g Sodium..........476mg Polyunsaturated
   fat.....1g Fat...........5g Saturated fat......1g
   Cholesterol............0mg Submitted By CHERYL
   <FEATHERS@ESKIMO.COM>  On   22 AUG 1995 144707 -0500
  
 
 
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