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Rice Primavera

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetarian Main dish, Side dish, Vegetarian, Ovo-lacto, Low-fat 6 Servings

INGREDIENTS

2 ts Olive oil
1 Garlic clove
2 c Broccoli flowerets
1 c Sliced zucchini
1 c Sliced fresh mushrooms
1 md Tomato; seeded and chopped
1/4 c Snipped fresh parsley
1/3 c Reduced-calorie mayonnaise ("light" mayonnaise)
1/2 c Skim milk
1/4 c Freshly grated Parmesan
1/4 ts Ground white or red pepper
3 c Cooked rice

INSTRUCTIONS

Heat garlic with oil in large skillet over medium-high heat; discard
garlic. Cook broccoli, zucchini, and mushrooms in oil until almost
tender crisp.  Add tomatoes and parsley; cook one minute longer.
Remove vegetables; set aside.  Place mayonnaise in same skillet; stir
in milk, cheese and pepper.  Cook over medium heat, stirring until
smooth.  Add rice; toss to coat.  Stir in reserved vegetables; heat
through.  Serve immediately.
Each serving provides:
* 255 calories
* 7.5 g. protein
* 9.5 g. fat
* 35.4 g. carbohydrate
* 35.4 g. dietary fiber
* 607 mg. sodium
* 11 mg. cholesterol
[Karen's Note: I've typed this exactly as it reads in the booklet, so
I would guess that there's an error in the recipe's nutritional
information. That sounds like quite a lot of fiber per serving. :-) ]
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip

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