Vegetarian supper dish

Yield: 7 Servings

Measure Ingredient
1 cup Uncooked regular rice
1 medium Onion, chopped (1/2 cup)
2 \N 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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