East-West Breakfast

Name: East-West Breakfast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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)

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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