Wild Rice And Sweet Potatoes Quick Lunch
This hearty and scrumptious dish is so easy to make, it doesn't take long to read the entire recipe!
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
wild, cooked |
|
| 1 | cup |
rice
basmati, cooked |
|
| 1-2 | each |
potatoes
sweet, uncooked, cut into 1/2 inch pieces |
|
| 1-2 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
wild, cooked |
|
| 237 | ml |
rice
basmati, cooked |
|
|
potatoes
sweet, uncooked, cut into 1/2 inch pieces |
|
||
|
parsley leaves
fresh, chopped |
|
||
| 1 | x |
salt
to taste |
*
|
Directions
Fill into plastic lunch box. Mix for cooking. Microwave for 10 minutes on high.
Note: This can also be made using a pre-cooked sweet potato. Then the microwave time is reduced to 3 minutes for reheating.
Variation: Good with a couple of table spoons of orange juice for extra flavoring added before cooking.
