Brown Rice and Beans, Oriental Style

Total time: 25 minutes
    Sauté onions and celery, add red kidney beans (or any color/type of bean) and cooked, brown rice for a nutritious side dish, full of vitamins and fiber.  Use  quick-cooking brown rice to save time.  Flavored with soy sauce, sherry and Balsamic vinegar, this gives 'Beans and Rice' a whole new meaning!

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock
• 1 3/4 cup (15oz, 450gr) red kidney beans
• 1 onion
• 2 cloves garlic
• 1 rib celery   optional
• 1 tbs olive oil
• 1 tsp paprika
• 1 tbs Balsamic vinegar
• 1 tbs dry sherry
• 2 tsp soy sauce

 Instructions:

• Cook rice in chicken stock, 15 minutes, or until done (check package directions).
• Thinly slice onion and celery.
• Mince garlic. 
• Open, drain and rinse beans. 
• Heat oil in medium nonstick skillet over medium heat.
• Add paprika, onions and celery and sauté until tender, 6 - 8 minutes.
• Add garlic and sauté 2 minutes longer. 
• Add beans, vinegar, sherry and soy sauce.  Heat through. 
• Cover and reduce heat to keep warm. 
• When rice is done, stir into beans and serve.