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Suggest a better descriptionRecipe by: The New McDougall Cookbook Preparation Time: 0:15 Saute the onion, celery, and green pepper in 1/4 cup of the water in a large nonstick frying pan for 5 minutes. Add the poatoes and the remaining 1/4 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. 103 calories, 0.6 grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 81 | ||
Calories from Fat: 7 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.9mg | 2 % | |
Potassium 128.4mg | 3 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 15g | ||
Protein 2g | 3 % | |
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: 81
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