Title: Squashes And Brown Rice Primavera - Mayo
Categories: 2send, Rice, Lowfat
Yield: 6 servings

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

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.

Sent in by kitpath@earthlink.net 4/16/99 NOTES
: A very colorful and herby dish to present.

Recipe by: Mayo Clinic Williams-Sonoma Cookbook

Posted to EAT-LF Digest by PatHanneman on Apr 18,
1999, converted by MM_Buster v2.0l.