Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion; chopped |
| 1 \N | 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 |
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