Squashes and brown rice primavera - mayo

Yield: 6 servings

Measure Ingredient
2 Zucchini
2 Yellow crookneck squashes
3 cups Cooked; cold brown rice
2 Garlic cloves; minced
½ teaspoon Ground pepper
¼ cup Water
1 large Tomato seeded and diced
½ cup Chopped; fresh basil
¼ cup Chopped fresh parsley; preferably flat-leaf Italian
¼ cup Grated parmesan cheese

Halve the zucchini and squashes lengthwise, then cut crosswise into ½-inch-thick pieces. Put the rice in a large bowl and gently separate the grains and break apart any lumps.

Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. Add the garlic and saute for 30 seconds. Add the zucchini, squash and pepper and saute for 3 minutes.

Stir in the water, cover and cook until the vegetables are tender when pierced, about 3 minutes.

Uncover and add the rice. Cook, stirring constantly, until heated through, 3-4 minutes. Stir in the tomato, basil, parsley and cheese.

To serve, transfer to a platter. Yields 6 servings. EACH 176 cals, 3g fat, 2 g fiber

Recipe from "The Mayo Clinic Williams-Sonoma Cookbook" (Time-Life Books).

.. Cooked rice: 2 cups water, boiling. cup rice, Stir frequently until the water returns to a boil. Reduce heat, cover, simmer 20 min for white or up to 45 min for brown.

Sent in by kitpath@... 4/16/99 NOTES : A very colorful and herby dish to present.

Recipe by: Mayo Clinic Williams-Sonoma Cookbook Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 18, 1999, converted by MM_Buster v2.0l.

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