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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
1.80รก
| Ingredients:
1/2 Cup(s) Uncooked brown rice
2 Cup(s) Chicken bouillon powder
1 Tablespoon(s) Can stewed tomatoes
4 Cloves garlic
4 Stalks celery
1 Green pepper
1 A few leaves Chinese cabbage OR- collards
1 Bay leaf
1 Teaspoon(s) Dry oregano
1 Teaspoon(s) Dry basil
1/4 Teaspoon(s) Hot Pepper Flakes |
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