Title: East-West Breakfast
Categories: Breakfast Vegetable Rice
Yield: 4 Servings
| 1 | md | Onion; chopped |
| 1 | | Celery; chopped |
| 1/3 | c | Chopped green bell pepper |
| 1/2 | c | Water |
| 2 | lg | Boiled potatoes; peeled or |
| | | ; chopped |
| 1 | c | Cooked brown rice |
| 1 | ts | Ground cumin |
| 1 | tb | Soy sauce |
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 poatoes 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. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994