Source: Modified (removed oil) from Vegan Vittles, by Joanne Stepaniak 1. Saute the onion, carrot, celery and garlic in a 4-1/2-quart saucepan or Dutch oven, over medium-high heat, for 10 minutes. 2. Add the remaining ingredients, mix well, and bring the mixture to a boil. Reduce heat to medium-low, cover the saucepan with a lid, and simmer the mixture for 30 to 35 minutes. Do not stir or lift the lid until the total cooking time has elapsed. 3. Remove the saucepan from the heat and let the mixture rest, covered, for 5 minutes. 4. Stir to mix well and serve hot. Yield: 4 servings NOTE: This recipe must be made with QUICK-COOKING brown rice. Do not substitute regular brown rice. The acid in the tomato-based sauce prevents regular brown rice from absorbing sufficient moisture to thoroughly soften and cook. Posted to fatfree digest by Shari Clayton Brownlee
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (502g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 28 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 104.4mg||4 %|
|Potassium 1123.5mg||30 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 25.3g|
|Protein 6.1g||9 %|
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: 179
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!