1 cup white rice
1 - 16 oz. can kidney beans, drained
1 apple, chopped (remove seeds first)
2 tsp. vegetable bouillon (2 cubes)
(if it's no-salt bouillon, add 3/4 tsp. salt)
1 Tbsp. curry powder
(1 Tbsp flaked coconut, optional)
2 1/4 cups of water
Put ingredients into a 3 quart pot and stir. Bring to a boil;
stir; cover and simmer 20 minutes or until liquid has been absorbed
and rice is plump.
Serve plain or on cooked acorn squash halves.
