• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

Squashes And Brown Rice Primavera - Mayo

  • Recipe Submitted by on

Category: Low Fat, Rice

 Ingredients List

  • 2 Zucchini
  • 2 Yellow crookneck squashes
  • 3 c Cooked; cold brown rice
  • 2 Garlic cloves; minced
  • 1/2 ts Ground pepper
  • 1/4 c Water
  • 1 lg Tomato seeded and diced
  • 1/2 c Chopped; fresh basil
  • 1/4 c Chopped fresh parsley;
  • -preferably flat-leaf
  • -Italian
  • 1/4 c Grated parmesan cheese

 Directions

Halve the zucchini and squashes lengthwise, then cut crosswise into
1/2-inch-thick pieces. Put the rice in a large bowl and gently separate the
grains and break apart any lumps.

Coat a large nonstick frying pan with nonstick cooking spray and place over
medium-high heat. Add the garlic and saute for 30 seconds. Add the
zucchini, squash and pepper and saute for 3 minutes.

Stir in the water, cover and cook until the vegetables are tender when
pierced, about 3 minutes.

Uncover and add the rice. Cook, stirring constantly, until heated through,
3-4 minutes. Stir in the tomato, basil, parsley and cheese.

To serve, transfer to a platter. Yields 6 servings. EACH 176 cals, 3g fat,
2 g fiber

Recipe from "The Mayo Clinic Williams-Sonoma Cookbook" (Time-Life Books).

.. Cooked rice: 2 cups water, boiling. cup rice, Stir frequently until the
water returns to a boil. Reduce heat, cover, simmer 20 min for white or up
to 45 min for brown.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?