East-west Breakfast Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, chopped
1: Celery, chopped
1/3 cup: Chopped green bell pepper,
1/2 cup: Water,
2 large: Boiled potatoes, peeled or c
1 cup: Cooked brown rice,
1 tsp: Ground cumin,
1 tbsp: Soy sauce,
Directions:
Recipe by: The New McDougall Cookbook Preparation Time: 0:15
: Saute the onion, celery, and green pepper in 1/4 cup of the
water in a large nonstick frying pan for 5 minutes. Add the potatoes
and the remaining 1/4 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, 0.6 grams fat per serving. :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
: Saute the onion, celery, and green pepper in 1/4 cup of the
water in a large nonstick frying pan for 5 minutes. Add the potatoes
and the remaining 1/4 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, 0.6 grams fat per serving. :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp