| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Rice & grai, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
ts |
Garlic; crushed |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Zucchini; chopped |
| 1/4 |
c |
Sweet red peppers; chopped |
| 1 |
c |
Rice; uncooked |
| 1 1/2 |
c |
Chicken stock |
| 1 |
ts |
Oregano |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Chili powder |
| 1/4 |
c |
Black olives; sliced |
| 2 |
oz |
Feta cheese; crumbled |
INSTRUCTIONS
In a large nonstick saucepan, heat the oil; saute the garlic, onion,
zucchini, and red pepper until softened, approximately 5 minutes. Add the
rice and brown for 2 minutes, stirring constantly. Add the stock, oregano,
basil, chili powder, and olives; covver and simmer for approximately 20
minutes or until tender. Pour into a serving dish and sprinkle with the
cheese.
Serves 4.
Per serving: calories: 268 total fat: 8 g [27% of calories] sodium: 295 mg
sat.fat: 3 g cholesterol: 13 mg
Recipe by: Nutrition Action Healthletter
Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by
MM_Buster v2.0l.
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