East-west breakfast

Yield: 4 servings

Measure 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

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

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