Try this Okra, Pepper And Beans with Lemon-Rice Salad recipe, or contribute your own.
Suggest a better description* Note: See the "Lemon-Rice Salad" recipe which is included in this collection. Saute the onion, peppers, chile and garlic in the olive oil until just beginning to color and vegetables are crisp tender. Add tomatoes, fennel seed, cumin seed, oregano, cinnamon, wine and stock and simmer for 3 to 4 minutes. Dont overcook, vegetables should still have texture. Add okra and continue cooking for 2 to 3 minutes or until okra is barely tender (dont overcook or okra becomes "slimy"). Stir in beans and chopped cilantro and warm through. Season to taste with salt and pepper. To serve: Ladle vegetables into soup plates and top with a heaping tablespoon or two of the rice salad. Garnish with herb sprigs and serve immediately. This recipe yields 8 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9627 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-08-1996 Recipe by: John Ash
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Serving Size: 1 Serving (722g) | ||
Recipe Makes: 1 servings | ||
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Calories: 119 | ||
Calories from Fat: 92 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 41.3mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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