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East-west breakfast
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| Artist: |
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| Categories: |
Asian, Breakfast, Chinese, Ethnic |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| med | Onion, chopped | | 1
| | Celery, chopped | | 1/3
| cup | Chopped green bell pepper | | 1/2
| cup | Water | | 2
| large | Boiled potatoes, peeled or c | | 1
| cup | Cooked brown rice | | 1
| tsp | Ground cumin | | 1
| tbsp | Soy sauce |
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Procedures:
| 1 | Recipe by: the new mcdougall cookbook preparation time: 0:15 : saute the onion, celery, and green pepper in ?cup of the water in a large nonstick frying pan for 5 minutes. | | 2 | Add the potatoes and the remaining ?cup water. | | 3 | Cook, stirring gently, until the vegetables are tender, about 5 minutes. | | 4 | Stir in the rice, cumin, and soy sauce. | | 5 | Cook, stirring, until the bottom browns lightly, about 2 minutes. | | 6 | : 103 calories, 0.6 grams fat per serving. | | 7 | : d/l from prodigy 12-14-9Recipe collection of sue smith. 1.80s |
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