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Rice Primavera Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B9, C
    MineralsCopper, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 ts Olive oil

    2. 1 Garlic clove

    3. 2 c Broccoli flowerets

    4. 1 c Sliced zucchini

    5. 1 c Sliced fresh mushrooms

    6. 1 md Tomato; seeded and chopped

    7. 1/4 c Snipped fresh parsley

    8. 1/3 c Reduced-calorie mayonnaise

    9. light" mayonnaise)

    10. 1/2 c Skim milk

    11. 1/4 c Freshly grated Parmesan

    12. 1/4 ts Ground white or red pepper

    13. 3 c Cooked rice

    Instructions Jump to Ingredients ↑

    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.

    11. protein * 9.

    12. fat * 35.

    13. carbohydrate * 35.

    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. :-) ] Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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