Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Red Bean | 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
- =
- 2 cups instant minced onions, divided
- 6 cups dried small red beans, divided
- 2 2/3 cups dried lentils, divided
- 1 1/3 cups dried white navy beans, divided
- 1 1/3 cups dried yellow split peas, divided
- 4 cups uncooked brown rice, divided
- 1/4 cup dried crushed basil leaves, divided
- 1 tablespoon plus 1 teaspoon ground black pepper, divided
- 2 teaspoons cumin powder, divided
- 2 teaspoons garlic powder, divided
- 1 teaspoon ground ginger, divided
- 4 bay leaves
- =
Directions
Toast minced onion in non-stick skillet, stirring constantly, over medium-low heat until light brown. Remove onion from skillet; cool.
In each of 4 one-quart jars, layer the following: 1/2 cup red beans, 1/3 cup lentils, 1/3 cup split peas, 1/2 cup red beans, 1/3 cup lentils, 1/3 cup navy beans, and 1/2 cup red beans.
In each of 4 zip-top plastic bags, place the following: 1/2 cup toasted onion, 1 tablespoon basil, 1 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger, and 1 bay leaf. Place 1 spice-filled plastic bag in each jar, on top of red beans. Place 1 cup rice in each of 4 zip-top plastic bags and place in jars, on top of spices. Cover with jar lids.
Preparation instructions: Remove rice and spices from jar. Wash beans and combine with 9 cups water in Dutch oven. Bring to a boil; cook 5 minutes. Remove from heat; let stand 30 minutes. Drain. Return beans to saucepan and add rice, 12 cups chicken broth, and spices. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans and rice are tender. Garnish each serving with sliced green onions, if desired. Makes 6 servings.