| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | servings | ||
INGREDIENTS
| 1 | lb | Asparagus; cut into 2" pieces |
| 3 | c | Broccoli florets |
| Cooking spray | ||
| 1 | c | Red bell pepper; chopped |
| 1 1/4 | c | Zucchini; chopped |
| 1/2 | c | Onion; chopped |
| 4 | c | Cooked brown rice |
| 2 | c | Tomatoes; chopped |
| 3/4 | ts | Salt |
| 1/2 | ts | Saffron threads; or 1/4 tsp turmeric |
| 2 | cn | (15oz) garbanzo beans; rinsed & drained |
| 1 | pk | (10oz) frozen peas; thawed |
INSTRUCTIONS
Cook asparagus and broccoli in enough boiling water to cover, about 4 minutes or until crisp-tender; drain. Heat cooking spray in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini, and onion about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot. Posted to fatfree digest by "Ron/Shari" <shariron@compubell.com> on Sep 7, 1998, converted by MM_Buster v2.0l.
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