| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eat-lf mail, Low fat, Wraps |
3 |
servings |
INGREDIENTS
| 5 |
lg |
Portobello Mushrooms; Sliced About 1/2" Wide Lengthwise |
| 1 |
tb |
Canola Oil; Divided |
|
|
Salt; As Needed |
| 3 |
|
Leeks; Slice Lengthwise Very Thin |
|
|
Salsa; As Desired |
| 1 1/4 |
c |
Cooked Sticky Rice |
| 6 |
|
Nonfat Flour Tortillas |
|
|
Chopped Tomatoes; As Desired |
INSTRUCTIONS
Saute sliced Portobello's in a nonstick skillet with as little oil as
necessary; salt them lightly. When they are cooked remove from skillet and
set aside, keep warm.
Saute the leeks in small amount of oil till done. Return the Portobello's
to the pan with the leeks. Toss together and cook an additional few minutes
till heated thru.
We had left over sticky rice so we reheated it in a nonstick skillet with
about 3 Tbsp water. Set aside and keep warm.
Serve with salsa, sticky rice, chopped tomatoes on side to add as
preferred.
This was very good. One could add sauteed shredded carrots and/or zucchini
and it probably would add to the flavor. Entered into MasterCook and tested
for you by Reggie & Jeff Dwork <reggie@reggie.com>
NOTES : Cal 310.9 Total Fat 5.1g Sat Fat 0.4g Carb 58.9g Fib 13.7g Pro 7.7g
Sod 374mg CFF 14.6%
Recipe by: Reggie Dwork <reggie@reggie.com>
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 22,
1999, converted by MM_Buster v2.0l.
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