East-West Breakfast
- 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
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
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
