| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | 2send, Rice, Lowfat | 6 | servings |
INGREDIENTS
| 2 | Zucchini | |
| 2 | Yellow crookneck squashes | |
| 3 | c | Cooked; cold brown rice |
| 2 | Garlic cloves; minced | |
| 1/2 | ts | Ground pepper |
| 1/4 | c | Water |
| 1 | lg | Tomato seeded and diced |
| 1/2 | c | Chopped; fresh basil |
| 1/4 | c | Chopped fresh parsley; preferably flat-leaf Italian |
| 1/4 | c | Grated parmesan cheese |
INSTRUCTIONS
Halve the zucchini and squashes lengthwise, then cut crosswise into 1/2-inch-thick pieces. Put the rice in a large bowl and gently separate the grains and break apart any lumps. Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. Add the garlic and saute for 30 seconds. Add the zucchini, squash and pepper and saute for 3 minutes. Stir in the water, cover and cook until the vegetables are tender when pierced, about 3 minutes. Uncover and add the rice. Cook, stirring constantly, until heated through, 3-4 minutes. Stir in the tomato, basil, parsley and cheese. To serve, transfer to a platter. Yields 6 servings. EACH 176 cals, 3g fat, 2 g fiber Recipe from "The Mayo Clinic Williams-Sonoma Cookbook" (Time-Life Books). .. Cooked rice: 2 cups water, boiling. cup rice, Stir frequently until the water returns to a boil. Reduce heat, cover, simmer 20 min for white or up to 45 min for brown. Sent in by kitpath@earthlink.net 4/16/99 NOTES : A very colorful and herby dish to present. Recipe by: Mayo Clinic Williams-Sonoma Cookbook Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 18, 1999, converted by MM_Buster v2.0l.
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