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Ingredients Jump to Instructions ↓

  1. 1/4 cup chopped carrot

  2. 1 tablespoon olive oil

  3. 2-3/4 cups fresh or frozen corn, thawed

  4. 1/4 cup chopped water chestnuts

  5. 1/4 cup chopped sweet red pepper

  6. 1 teaspoon dried parsley flakes

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, red pepper and parsley; heat through. Yield: 4 servings.

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