1 1/2 cups dry Navy Beans, cooked and drained; or 2 (15-1/2 ounce) cans drained and rinsed
2 cups dry, long-cooking white rice (do not cook first)
5 cups water
1 package dry onion soup mix
1/2 teaspoon ground ginger
Combine all of the ingredients and place in a large (4 quart) greased casserole (10-inch diameter, 4 1/2-inch depth.)
Bake at 325°F for 1 hour.
Makes 8 servings
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 8
Serving size: 1 cup
Calories: 341
Carbohydrates: 71g
Fat: 1g
Cholesterol: 0mg
Protein: 12g
Fiber: 6g
Sodium: 21mg
FOOD EXCHANGES
3 starch
2 fruit
1 protein