East-west breakfast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 1 | Celery; chopped | |
| ⅓ | cup | Chopped green bell pepper |
| ½ | cup | Water |
| 2 | larges | Boiled potatoes; peeled or c |
| 1 | cup | Cooked brown rice |
| 1 | teaspoon | Ground cumin |
| 1 | tablespoon | Soy sauce |
Directions
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 : Saute the onion, celery, and green pepper in ¼ cup of the water in a large nonstick frying pan for 5 minutes. Add the potatoes and the remaining ¼ cup water. Cook, stirring gently, until the vegetables are tender, about 5 minutes. Stir in the rice, cumin, and soy sauce. Cook, Stirring, until the bottom browns lightly, about 2 minutes. :
103 calories, ⅗ grams fat per serving. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á