| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
7 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked regular rice |
| 1 |
md |
Onion, chopped (1/2 cup) |
| 2 |
|
Garlic cloves, minced |
| 2 |
tb |
Canola oil |
| 1 |
md |
Zucchini, coarsely chopped (1 cup) |
| 1 |
md |
Green bell pepper (1 cup) |
| 1/2 |
ts |
Oregano leaves |
| 1/8 |
ts |
Pepper |
| 2 |
md |
Tomatoes, peeled, coarsely chopped |
| 1 |
cn |
(16 oz) kidney beans |
INSTRUCTIONS
Recipe contributed by Rachel Rudel, RD, from her acclaimed cookbook
"Cooking Healthy & Fast."
Cook rice as directed on package, omitting salt. In a large skillet, saute
onion and garlic in oil until onion is tender. Add zucchini, green pepper,
oregano, and pepper; cook vegetables until crisp-tender, about 5 minutes.
Add tomatoes and beans; cover and heat thoroughly. Spoon hot rice onto
serving platter and spoon vegetable mixture over.
NUTRITIONAL INFORMATION per 1 cup serving: 218 Calories; 4.5g Fat; 0mg
Cholesterol; 127mg Sodium; Dietary Exchanges: 2 bread; 1 fat
Posted to Recipe Page 27 October 96
Date: Sun, 27 Oct 1996 14:57:32 +0500
From: Gourmet Connection <capco@norwich.net>
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