|
| Home
-> [Cereals, Entrees, Ovo-lacto, Side-dishes, Vegetarian] -> [Rice primavera Recipe] |
| |
| |
Rice primavera
|
| Artist: |
_ |
| Categories: |
Cereals, Entrees, Ovo-lacto, Side-dishes, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| tsp | Olive oil | | 1
| | Garlic clove | | 2
| cup | Broccoli flowerets | | 1
| cup | Sliced zucchini | | 1
| cup | Sliced fresh mushrooms | | 1
| med | 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 |
|
Procedures:
| 1 | Heat garlic with oil in large skillet over medium-high heat; discard garlic. | | 2 | Cook broccoli, zucchini, and mushrooms in oil until almost tender crisp. | | 3 | Add tomatoes and parsley; cook one minute longer. | | 4 | Remove vegetables; set aside. | | 5 | Place mayonnaise in same skillet; stir in milk, cheese and pepper. | | 6 | Cook over medium heat, stirring until smooth. | | 7 | Add rice; toss to coat. | | 8 | Stir in reserved vegetables; heat through. | | 9 | Serve immediately. | | 10 | Each serving provides: * 255 calories * 7.5 g. | | 11 | Protein * 9.5 g. | | 12 | Fat * 35.4 g. | | 13 | Carbohydrate * 35.4 g. | | 14 | Dietary fiber * 607 mg. | | 15 | Sodium * 11 mg. | | 16 | 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. | | 17 | That sounds like quite a lot of fiber per serving. | | 18 | :-) ] |
|
|
|
| |
| |
| |
|
|
|
|
|
|