Carrot Rice Pilaf With Black Beans And Mint Raita (8 PTS)

Recipe Instructions 1. Melt margarine in a saucepan over medium-high heat. Add margarine in a saucepan over medium-high heat. Add rice and carrot; saute 2 minutes. Add next 3 ingredients; bring to a boil. Cook, uncovered, 2 minutes. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; let stand, covered, 10 minutes. Discard cinnamon stick. Fluff rice with a fork. Spoon rice mixture onto individual plates; top with East Indian Black Beans. Sprinkle with coconut. Serve with Mint Raita. Yield: 4 servings (serving size:3/4 cup rice, 3/4 cup beans, 1 teaspoon coconut, 2 tablespoons MInt Raita). Selections: 2 P/M, 1B, 2FA, 50C. Points: 8 Per serving: Calories 432 ( 20 % from fat); protein 17.1 g; fat 9.7 g (sat 3.6 g); carbohydrates 71.1 g; fiber 7.7 g; cholesterol 2 mg; iron 5.3 mg; sodium 571 mg; calcium 113 mg. East Indian Black Beans: 1. Melt margarine in a nonstick skillet over medium-high heat. Add cumin and garlic; saute 30 seconds. Add next 3 ingredients; saute 30 seconds. Add beans and salt; cook 2 minutes or until heated, stirring occasionally. Remove from heat; stir in cilantro. Yield: 4 servings (serving size 3/4 cup) Mint Raita: 1. Combine yogurt and mint in a bowl; stir well. Yield: 4 servings (serving size: 2 tablespoons).