| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main course, Rice | 4 | servings | ||
INGREDIENTS
| 1 | ts | Canola oil |
| 2 | ts | Sesame oil |
| 1/2 | c | Chopped carrots |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped red bell pepper |
| 1/2 | c | Peeled and chopped jicama |
| 1 | c | Sliced fresh mushrooms |
| 1 | c | Diced cabbage |
| 2 | ts | Minced fresh ginger |
| 2 | Cloves minced fresh garlic | |
| 2 | c | Cooked Basmati Rice |
| 1 | tb | Soy sauce; or tamari sauce |
| 1 | c | Cooked chopped spinach |
| 1 | c | Firm diced tofu |
| 1/4 | c | Cooked peas |
INSTRUCTIONS
Heat oils in a large non stick pan. Saute the first 8 ingredients for 5 minutes until vegetables are tender. Add all remaining ingredients except tofu and continue to saute for 3 minutes until heated through. Add the tofu and fold in the rice mixture. EACH: 260 cals, 9g fat (29% cff). Steven Petusevsky, (CIA trained, former executive chef of Unicorn Village's Restaurant (Miami), currently Director of Creative Food Development for Whole Foods Markets. Featured 6/98 by Melissa's Specialty Foods (Los Angeles) (ELF) kitpath@earthlink.net 2/99 Recipe by: Steven Petusevsky for Melissa's 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 09, 1999, converted by MM_Buster v2.0l.
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