Categories: Breakfast, Mcdougall, Prodigy, Dec. 
      Yield: 4 servings 
  
      1 md Onion; chopped 
      1    Celery; chopped 
    1/3 c  Chopped green bell pepper 
    1/2 c  Water 
      2 lg Boiled potatoes; peeled or c 
      1 c  Cooked brown rice 
      1 ts Ground cumin 
      1 tb Soy sauce 
  
  Recipe 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 potatoes 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. : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80À