Vegetables And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Digest | 1 | Servings | |
INGREDIENTS
| 4 | Parsnips, sliced thin peel | |
| them first | ||
| 1 | Bok choy, chopped/sliced in | |
| fairly large chunks | ||
| 1 | Black beans, rinsed & | |
| drained | ||
| teriaki sauce optional | ||
| cooked brown basmati rice | ||
| to serve vegetables over |
INSTRUCTIONS
Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of water. Microwave on high for five minutes or until a fork can pierce the slices. Dump the black beans in, and stuff the bok choy on the top. If the water has dried up, add a little more. Microwave until the bok choy is wilted and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add their own teriaki sauce. The natural flavors of the vegetables make this appealing, so go easy on the sauce or any spices you are inclined to add. Posted by "Anne.Cox" <20676AC@msu.edu> From Fatfree Digest, Vol. 8, No. 41, June 2, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 710
Calories From Fat: 59
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 6061.9mg
Potassium: 2785.6mg
Carbohydrates: 110.4g
Fiber: 44.6g
Sugar: 1.1g
Protein: 59.3g