Kidney Beans, Rice and Acorn Squash

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Recipe submitted by U33754%UICVM@UIC.EDU

Kidney Beans, Rice and Acorn Squash

Ingredients (use vegan versions):

1 can Kidney beans
2 cups brown basmati rice, cooked
1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
3 tablespoon diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
1 tablespoon dried basil
1/4 teaspoon red/cayenne pepper
1 tablespoon cardamom
1 teaspoon cumin (I didn't try this)
3 slices acorn squash, cooked and diced small (1 cup or more)

Directions:

Heat up kidney beans then mash beans with their liquid. Mix spices and tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

This has a pretty robust look to it, tastes sweet, spicey and a bit sour due to the tomato. Capers may be added (1 tbs/cup) for a green juicy note. The tomato may be wrong for this dish since the contrast is great, YMMV.