| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Rice/grain- | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Uncooked brown rice |
| Vegetable spray | ||
| 1/2 | md | Red onion, chopped |
| 2 | Garlic cloves, minced | |
| 3 | Celery stalks, chopped into bite-sized pieces | |
| 1 | lg | Tomato, chopped |
| 1 | lg | Sweet red pepper, sliced into strips |
| 1 | lg | Green pepper, sliced into strips |
| Black pepper | ||
| Parsley sprigs |
INSTRUCTIONS
Cook rice according to package directions, omitting use of butter, margarine, or oil. While rice is cooking prepare all the vegetables. Spray a large skillet with vegetable spray. Saute onion and garlic until tender, about 2 minutes. Add all other vegetables to skillet, sprinkle with black pepper to taste, and continue to cook until tender, about 5 more minutes. Stir occasionally. Add cooked rice to vegetable blend and stir to combine. Serve hot, garnished with a sprig of parsley and black pepper. Yield: 4 servings Serving size: 1 cup Calories per serving: 130 Per serving composition: 1 starch, 2 vegetable (courtesy of Lou Aronne, M.D. and Kathy Isoldi, R.D. from Weigh Less, Live Longer) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax. net> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE167 Posted to MC-Recipe Digest V1 #640 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
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