| 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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