vegetarian supper dish
- Categories
- None
- Yield
- 7 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Uncooked regular rice |
| 1 medium | Onion, chopped (1/2 cup) |
| 2 | Garlic cloves, minced |
| 2 tablespoons | Canola oil |
| 1 medium | Zucchini, coarsely chopped (1 cup) |
| 1 medium | Green bell pepper (1 cup) |
| ½ teaspoon | Oregano leaves |
| ⅛ teaspoon | Pepper |
| 2 mediums | Tomatoes, peeled, coarsely chopped |
| 1 can | (16 oz) kidney beans |
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@...>
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