| 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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“The art of love is God at work through you. #Wilferd A. Peterson”