| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breakfast, Mcdougall, Potatoes, Rice | 4 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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