Title: Mixed Vegetable Topping for Cooked Rice
Categories: Vegetable
Yield: 4 Servings

1 c Carrots
2 c Sweet potatoes
1 c Tomatoes
1 c String beans
1 c Peas
1/2 ts Salt
1 ds Pepper
Stock

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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.