Parmesan broccoli and rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Water |
| ⅔ | cup | Long grain white rice |
| 1¼ | teaspoon | Olive oil |
| 1 | Clove garlic; sliced | |
| 1⅓ | cup | Broccoli florets |
| ⅔ | cup | Zucchini; sliced |
| ⅔ | cup | Mushrooms; sliced |
| ¾ | medium | Tomato; seeded and chopped |
| 2 | tablespoons | Plus 2 tsp. fresh parsley; chopped |
| 3½ | tablespoon | Fat-free mayonnaise |
| ⅓ | cup | Skim milk |
| 2 | tablespoons | Plus 2 tsp. grated Parmesan cheese |
| ⅛ | teaspoon | Ground white or red pepper |
Directions
Prep: 10 min, Cook: 30 min.
Bring water to a boil in a heavy saucepan over high heat. Stir in rice and return to a boil. Reduce heat to low, cover pan tightly and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Heat oil in a heavy nonstick pan over medium high heat. Saut‚ garlic 1 minute, stirring until fragrant. Discard garlic. Saut‚ next 3 ingredients 3-4 minutes. Stir in tomatoes and parsley and cook 2 minutes. Transfer vegetables to a platter or bowl. Add next 4 ingredients to same pan over low heat and stir until mixture is smooth and hot. Stir in cooked rice and vegetables and cook until entire mixture is hot.
Posted to recipelu-digest by molony <molony@...> on Feb 22, 1998