Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 2002

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
3 servings (serving size: about 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and next 5 ingredients (mustard seeds through garlic); sauté 1 minute (mustard seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind, if desired.

    Advertisement

Nutrition Facts

246 calories; calories from fat 20%; fat 5.4g; saturated fat 0.4g; mono fat 2.7g; poly fat 1.5g; protein 6.4g; carbohydrates 46.7g; fiber 8.1g; iron 2.4mg; sodium 604mg; calcium 72mg.
Advertisement