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  • 4 medium-size carrots, peeled and sliced ¼" thick
  • 8 medium-size mushrooms caps, sliced ¼" thick
  • 2 tablespoons soy sauce
  • 1 tablespoon dark sesame oil
  • ¼ cup lemon juice
  • 2 tablespoons water
  • 1 teaspoon grated lemon rind
  • 2 cups cooked black beans or red kidney beans
  • 2 cups Cannelini Beans, cooked
  • 4 green onions, including tops, thinly sliced

In a large heavy saucepan, combine the carrots, mushrooms, soy sauce, sesame oil, lemon juice, water and lemon rind. Bring to a boil over moderate heat and cook, covered, for 4 minutes or until the carrots are just tender.


Add the black beans and cannelini beans, cover, and cook, stirring occasionally, over moderate heat for 8 minutes or until the beans are very hot and the liquid has thickened. Stir in the green onions and cook, covered, for 2 minutes or until they are slightly softened. Serve with brown rice.