Turkey and Beans Over Rice

Ingredients:
2 cups water or chicken stock
1 cup white rice
1 tablespoon. vegetable oil
3/4 cup celery, chopped
4 scallions, chopped
2 cloves garlic, minced
1/3 cup red wine
1 pound canned kidney beans, rinsed and drained
2 cups cooked turkey, diced
1/4 cup dried oregano, crumbled
1/8 teaspoon pepper
1-1/2 cups water
1 tablespoon cornstarch, blended with 1 tablespoon water
3 tablespoons lite soy sauce

Directions:
Boil water in a medium saucepan over high heat. Stir in rice and immediately reduce heat to low. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed.

Heat oil in a saucepan over medium heat.

Stir-fry celery, scallions and garlic 2 minutes.

Stir in next 6 ingredients, cover pan and bring to a boil.

Reduce heat to low and simmer 15 minutes.

Stir cornstarch mixture into pan. Bring to a boil and cook, stirring, 1 minute.

Remove from heat and stir in soy sauce.

Serve over rice.

Nutrition information per serving:
Calories: 512
Fat: 11.6g
21% calories from fat
Cholesterol: 57mg
Protein: 31.1g
Carbohydrates: 66.8g
Fiber: 9g
Sugar: 4.9g
Sodium: 579mg
Dietary Exchanges: Vegetable: 0.7, Bread: 3.2, Lean meat: 2.7, Fat: 1.0, Very lean meat protein: 1.1

Courtesy of FitnessandFreebies.com
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