INGREDIENTS

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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