| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 7 | Servings | |
INGREDIENTS
| 1 | c | Uncooked regular rice |
| 1 | md | Onion, chopped (1/2 cup) |
| 2 | Garlic cloves, minced | |
| 2 | tb | Canola oil |
| 1 | md | Zucchini, coarsely chopped (1 cup) |
| 1 | md | Green bell pepper (1 cup) |
| 1/2 | ts | Oregano leaves |
| 1/8 | ts | Pepper |
| 2 | md | Tomatoes, peeled, coarsely chopped |
| 1 | cn | (16 oz) kidney beans |
INSTRUCTIONS
Recipe contributed by Rachel Rudel, RD, from her acclaimed cookbook "Cooking Healthy & Fast." Cook rice as directed on package, omitting salt. In a large skillet, saute onion and garlic in oil until onion is tender. Add zucchini, green pepper, oregano, and pepper; cook vegetables until crisp-tender, about 5 minutes. Add tomatoes and beans; cover and heat thoroughly. Spoon hot rice onto serving platter and spoon vegetable mixture over. NUTRITIONAL INFORMATION per 1 cup serving: 218 Calories; 4.5g Fat; 0mg Cholesterol; 127mg Sodium; Dietary Exchanges: 2 bread; 1 fat Posted to Recipe Page 27 October 96 Date: Sun, 27 Oct 1996 14:57:32 +0500 From: Gourmet Connection <capco@norwich.net>
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”