Yield: 6 servings
|2||Yellow crookneck squashes|
|3 cups||Cooked; cold brown rice|
|2||Garlic cloves; minced|
|½ teaspoon||Ground pepper|
|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.