Recipe - Rice And Red Bean Sausage

1 teaspoon Oil
1 Onion minced
3 Garlic cloves minced
One half cup Minced collard greens
2 tablespoon Grated Parmesan cheese
2 cup Cooked medium grain rice **
1 cup Cooked red kidney beans
1 teaspoon Dried thyme
1 teaspoon Dried oregano
1 teaspoon Dried sage
pn Cayenne pepper
1 Egg lightly beaten
One fourth cup Egg substitute
1/3 cup Dry bread crumbs
One half teaspoon Oil
2/3 cup Tomato sauce heated
OR

** Use brown or white rice tho' brown is preferred. 1. Heat 1 teaspoon
oil in a nostick frying pan. Add the onion, and saute' until soft, about
5 minutes. 2. Add the garlic, collard greens and Parmesan. Continue to
saute' until the greens have wilted, about 3 minutes. 3. In a large bowl
combine the rice, beans, thyme, oregano, sage, cayenne and egg (or
substitute). Stir in the onion mixture. 4. Transfer the mixture to a food
processor. Process just until the mixture is a solid mass but not pureed,
about 6 seconds. 5. Divide mixture into 8 parts. Form each part into a
sausage shape. Roll in the bread crumbs. (Prefer whole wheat) 6. Coat a
cookie sheet with a nostick spray. Set the sausages on the sheet and brush
with One half tsp of oil. Broil until mottled brown on top and sides, about 5 or
6 minutes. Serve immediately with tomato sauce. Per serving: 275 calories,
6.4 g fat (20%), 9 g dietary fiber,
: 11.5 g protein, 71 mg cholesterol, 188 mg sodium. From
Prevention Magazine, March 1988 Posted by: Sheila Exner, January 1992
Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE
CLIPPER 1.1

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip