R & S: Rice and Vegetable Hash

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* Exported from MasterCook *

 

Rice and Vegetable Hash

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 large Vidalia or other sweet onion -- chopped

1 whole red bell pepper -- chopped

1 whole carrot -- shredded

1 pound Yukon gold or other potatoes, cooked,

cooled, and cut into 1/4 inch dice

2 cups cooked short-grain brown rice

1 tablespoon tamari or other soy sauce

1/2 teaspoon salt

1/8 teaspoon black pepper

 

Heat the oil in a large skillet over medium heat until hot. Add the onion, bell

pepper, and carrot and cook, stirring occasionally, until soft, about 5 minutes.

Add the potatoes and cook, stirring frequently, until lightly browned, about 3-5

minutes. Add the rice, tamari, salt and pepper and cook for about 5 minutes, or

until heated through. Serve hot.

 

Source:

" Rice & Spice "

 

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Per Serving (excluding unknown items): 46 Calories; 3g Fat (65.0% calories from

fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 273mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : I used ready-made frozen diced potatoes that I defrosted.

 

The author suggests using ketchup, but we didn't try it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0