| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Low-fat, Soups, Mcdougall |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Vermicelli; coiled |
| 1/4 |
c |
Water |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Garlic clove; crushed |
| 4 |
oz |
Green chiles; canned, diced |
| 2 1/2 |
c |
Vegetable broth |
| 2 |
md |
Tomatoes; chopped |
|
|
Fresh ground black pepper; f |
|
|
Chopped fresh cilantro; for |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the
vermicelli in a plastic bag. Take a rolling pin and roll over the bag
until the noodles are crumbled. Set aside.
Place the water in a large skillet or wok. Add the onion, garlic, and
chiles. Cook, stirring, until softened, about 2 minutes. Add the
vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover,
and cook for 5 minutes. Add the tomato, stir, and continue to cook,
uncovered, over low heat until all of the liquid is absorbed. Garnish with
freshly ground black pepper and chopped cilantro.
251 calories, 0.8 grams fat per serving.
Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh
green peas to the mixture along with thte noodles and broth.
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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