2 tsp olive oil
1 garlic clove
2 cup broccoli flowerets
1 cup sliced zucchini
1 cup sliced fresh mushrooms
1 medium tomato, seeded and chopped
1/4 cup snipped fresh parsley
1/3 cup reduced-calorie mayonnaise - (light, mayonnaise)
1/2 cup skim milk
1/4 cup freshly grated parmesan
1/4 tsp ground white or red pepper
3 cup cooked rice
A Recipe for
Rice Primavera
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| Unknown |
Food Tip |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
This Recipe for Rice Primavera is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Rice Primavera from the recipe cookbook of Recipes-to-go (Meal)
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| Chinese Proverb |
There is no such thing as a little garlic. |
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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 * 7.5 g. protein * 9.5 g. fat *
35.4 g. carbohydrate * 35.4 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
Serves: 6
Rice Primavera Recipe brought to you by Recipes To-Go