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Rice, Potato & Vegetable Pot

Photo Credit: Vinita Punjabi

This tasty and oil-free recipe comes from Dr. McDougalls’s site.


  • 1 cup cooked brown rice
  • 1 cup vegetable broth
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped celery
  • 2 large firm red potatoes, chunked and steamed
  • 1 cup chopped fresh spinach
  • 1 tbsp soy sauce
  • ½ tsp ground cumin (jeera)
  • A dash of tabasco sauce (optional)


Take ½ cup of the broth in a large pan. Add the onion, bell pepper and celery. Cook, stirring occasionally for 5 minutes. Add the potatoes and the remaining broth and cook for an additional 5 minutes. Stir in the rice, spinach, soy sauce and cumin. Cook and stir until heated through and the spinach has softened slightly. Season with a dash or two of tabasco sauce, if desired.

Serves 4


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