INGREDIENTS

INSTRUCTIONS

Put the brown rice on to cook.  Put vinegar and water in a heavy skillet
and cook garlic, celery and green pepper (all chopped). Add enough water to
the skillet to steam the carrot, add chopped carrot and bay leaf and cover
skillet.  When carrot is soft, add stewed tomatoes, oregano, basil and
cumin.  By now the rice should be done. Add the brown rice, lower flame and
simmer for 15 minutes. Garnish with fresh cilantro and eat. Yum Yum Yum!
I hope you like it!
Also, just wanted to note, I started this program just before travelling
home from Christmas at my parents' house. I stopped at a restaurant with a
salad bar, got veggie soup, salade and a plain baked potato on the side.
They had fruit on the salad bar too, so I could have had that for dessert,
but I didn't have any room left in the tum.
Posted by DBONGIORNI@a1.pbs.org to the Fatfree Digest [Volume 13 Issue 28]
Dec. 28. 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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