3/4 cup onion
chopped fresh or frozen 1/2 cup celery
chopped 2 cloves garlic 1 Tbsp margarine 1 15 1/2-oz can kidney beans
drained 2 cups cooked brown rice 2 Tbsp fresh parsley chopped (1 1/2 tsp dried) 1/8 tsp pepper
Cook onion, celery and garlic in margarine until tender. Remove garlic. Add remaining ingredients. Simmer together for about 5 minutes to blend flavors.