| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Breakfast, Low-fat, Mexican, Rice, Mcdougall |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Spinach; firmly packed, |
|
|
; washed & chopped |
| 2 |
c |
Cooked brown rice |
| 1 |
c |
Frozen corn kernels |
| 1/2 |
c |
Salsa |
| 6 |
|
Whole-wheat or corn tortilla |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:10
Place the spinach in a saucepan with only the water you washed it in
still clinging to the leaves. (If you washed the spinach the night before,
place the spinach in the sacuepan and sprinkle a little water over the
leaves.) Cook, stirring, until just wilted, about 2 minutes. Remove from
the saucepan and drain well.
Place the brown rice, corn, and salsa in the saucepan. Cook, stirring,
until heated through. Stir in the spinach. Spoon a line of the mixture
down the center of each tortilla and roll.
Can roll in 8 tortillas instead for 8 servings.
166 calories, 2.3 grams fat per serving (at 6 per recipe).
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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