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Title: Spanish Rice (Vegan)
Categories: Digest Dec
Yield: 1 Servings
| 1/2 | c | Uncooked brown rice |
| 2 | c | Water |
| 1 | tb | Wine Vinegar |
| Water | ||
| 4 | Cloves garlic | |
| 4 | Stalks celery | |
| 1 | Green pepper | |
| 1 | Carrot | |
| 1 | Bay leaf | |
| 1 | sm | Can stewed tomatoes |
| 1 | ts | Dry oregano |
| 1 | ts | Dry basil |
| 1/4 | ts | Cumin |
| Fresh cilantro |
Put the brown rice on to cook. Put vinegar and water in a heavy skillet and cook garlic, celery and green pepper (all chopped). Add enough water to the skillet to steam the carrot, add chopped carrot and bay leaf and cover skillet. When carrot is soft, add stewed tomatoes, oregano, basil and cumin. By now the rice should be done. Add the brown rice, lower flame and simmer for 15 minutes. Garnish with fresh cilantro and eat. Yum Yum Yum!
I hope you like it!
Also, just wanted to note, I started this program just before travelling home from Christmas at my parents' house. I stopped at a restaurant with a salad bar, got veggie soup, salade and a plain baked potato on the side. They had fruit on the salad bar too, so I could have had that for dessert, but I didn't have any room left in the tum.
Posted by DBONGIORNI@a1.pbs.org to the Fatfree Digest [Volume 13 Issue 28] Dec. 28. 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80á
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