East-West Breakfast
By Mary McDougall
Serves: 4
Prep Time: 15 min
Cook Time: 10 min
Ingredients
1 Cup
Vegetable broth
1/2 Cup
Chopped onion
1/2 Cup
Chopped red bell pepper
1/2 Cup
Chopped celery
2
Large firm red potatoes, cooked and chopped
1 Cup
Cooked brown rice
1 Cup
Chopped fresh spinach
1 Tbsp
Soy sauce (optional)
1/2 Tsp
Ground cumin
Dash
Tabasco sauce (optional)
Directions
1
Place 1/2 cup of the broth in a large non-stick frying pan. Add the onion, bell pepper and celery. Cook, stirring occasionally for 5 minutes. Add the potatoes and the remaining broth and cook an additional 5 minutes. Stir in the rice, spinach, soy sauce and cumin. Cook and stir until heated through and spinach has softened slightly. Season with a dash or two of Tabasco sauce, if desired.
Hint: Serve this plain, or with salsa. Roll it up in a tortilla for something different. This keeps well in the refrigerator and reheats well.
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