1. Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans in 1-inch lengths. Shell peas. 2. Leave the cooked rice still in its pot and stir in the vegetables, salt and pepper. Then cook, covered, 5 minutes more over medium heat. 3. Reduce heat to low and cook, covered, another 30 minutes. (If necessary, add a small amount of stock to keep the mixture moist.) Then serve. VARIATION: For the vegetables, substitute asparagus, Chinese cabbage, Chinese white turnips and spinach. From
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 64.4mg||2 %|
|Potassium 645.2mg||17 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 25.6g|
|Protein 6.2g||9 %|
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Calories per serving: 143
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