I love recipes that are good to eat and make you feel good well after you've eaten. This one's no exception - it combines low-fat, low-calorie ingredients and yet still is filling.
Rice Corn Cakes and Black Beans
1 cup instant brown rice
1 Tbl. fresh chives, snipped small
1 cup fresh or frozen corn
1 cup plain breadcrumbs
salt and pepper to taste
2 egg whites (or Egg Replacer)
1 15-oz. can black beans, rinsed
1 cup diced tomatoes
1/2 tsp. cumin
dash red pepper flakes
Cook rice according to package adding chives. Take off heat and add corn, breadcrumbs, salt and pepper. Cool for about 5 minutes.
Whisk egg whites/replacer in bowl. Add rice mixture and mix. Shape into patties (about 6). Spray skillet with cooking spray and saute patties about 4 minutes on each side.
In a separate pot, combine beans, tomatoes, cumin and red pepper flakes and heat, stirring occasionally, until hot.
Put some beans on plate, then top with rice corn cake. I added steamed broccoli to the beans on the plate.
(about 350 calories, 8 grams of fat, and somewhere around 12 grams of protein - my esitmates)
No comments:
Post a Comment