Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup Dried pinto beans
- 1 1/2 cup Tumbleweed greens or curly endive, or fennel tops
- 1 1/2 cup Cooked wild rice
- 3/4 cup Sunflower oil
- 3 tbl Herb flavored red wine vinegar
- 2 tbl Chopped fresh chives
- 2 sm Garlic cloves, peeled
- 1/4 tsp Black pepper
- 1/8 tsp Salt
- Chive blossoms for garnish
- =
Directions
Soak the beans overnight in water to cover.
In the morning, drain the beans, rinse them under cold running water, and place them in a saucepan with fresh water to cover.
Bring to a boil over high heat, then reduce the heat and simmer several hours until the beans are soft and the skins begin to split.
Add water when necessary to keep the beans from drying, and stir occasionally to prevent them from burning and sticking.
Remove from the heat, drain, and allow to cool.
In a bowl, toss together the greens, beans and rice.
Cover and chill in the refrigerator at least 30 minutes.
In a blender, combine the oil, vinegar, chives, garlic, pepper, and salt.
Blend at high speed until the chives and garlic are finely pureed.