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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Meats Rice 4 Servings

INGREDIENTS

1/4 lb Unsalted butter
1 Clove garlic
1 Zucchini, diced
1 c Peeled, diced eggplant
2 Mushrooms, coarsley
chopped
1 Ripe tomato, peeled seeded
and chopped
3 Pimientos, minced
1 t Salt
1/4 t Freshly ground pepper
1 c Long-grain white rice
1 3/4 c Chicken broth

INSTRUCTIONS

Melt the butter in a large skillet.  Add the garlic and saute until
fragrant.  Add the zucchini, eggplant, mushrooms, tomato, pimientos,
salt and  pepper and cook over moderate heat for 10 minutes.  Stirring
occasionally.  Add the rice and chicken broth, stir and bring to a
boil.  Cover  tightly and cook over low heat for 30 minutes.  DON'T
PEEK  when all  of the liquid is absorbed, the pilaf is ready to serve.
(As eggplant  and zucchini can produce variable amounts of water, 10
minutes more  cooking time may be required.)
EASTMAN@SOLSTICE.JPL.NASA.GOV  (SHERRI EASTMAN)  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 322
Calories From Fat: 215
Total Fat: 24.5g
Cholesterol: 61mg
Sodium: 1248.9mg
Potassium: 625mg
Carbohydrates: 21.4g
Fiber: 4.3g
Sugar: 4.8g
Protein: 7.2g


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