East-West Breakfast
Yield
2 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | each |
celery
chopped |
|
| ⅓ | cup |
green bell peppers
chopped |
|
| ½ | cup |
water
|
|
| 2 | large |
potatoes
peeled |
*
|
| 1 | cup |
brown rice
cooked |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | each |
celery
chopped |
|
| 79 | ml |
green bell peppers
chopped |
|
| 118 | ml |
water
|
|
| 2 | large |
potatoes
peeled |
*
|
| 237 | ml |
brown rice
cooked |
|
| 5 | ml |
cumin
ground |
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Sauté the onion, celery, and green pepper in ¼ cup of the water in a large nonstick frying pan for 5 minutes.
Add the potatoes and the remaining ¼ 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.
