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.

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