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Cooked by: Chef / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 4 |
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Directions: 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 potatoes 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. :
D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á
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