Rice primavera
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | Garlic clove | |
| 2 | cups | Broccoli flowerets |
| 1 | cup | Sliced zucchini |
| 1 | cup | Sliced fresh mushrooms |
| 1 | medium | Tomato; seeded and chopped |
| ¼ | cup | Snipped fresh parsley |
| ⅓ | cup | Reduced-calorie mayonnaise (\"light\" mayonnaise) |
| ½ | cup | Skim milk |
| ¼ | cup | Freshly grated Parmesan |
| ¼ | teaspoon | Ground white or red pepper |
| 3 | cups | Cooked rice |
Directions
Heat garlic with oil in large skillet over medium-high heat; discard garlic. Cook broccoli, zucchini, and mushrooms in oil until almost tender crisp. Add tomatoes and parsley; cook one minute longer.
Remove vegetables; set aside. Place mayonnaise in same skillet; stir in milk, cheese and pepper. Cook over medium heat, stirring until smooth. Add rice; toss to coat. Stir in reserved vegetables; heat through. Serve immediately.
Each serving provides: * 255 calories * 7½ g. protein * 9½ g. fat * 35⅖ g. carbohydrate * 35⅖ g. dietary fiber * 607 mg. sodium * 11 mg.
cholesterol
[Karen's Note: I've typed this exactly as it reads in the booklet, so I would guess that there's an error in the recipe's nutritional information. That sounds like quite a lot of fiber per serving.
:-) ]
Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias