Try this Squashes And Brown Rice Primavera - Mayo recipe, or contribute your own.
Suggest a better descriptionHalve 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
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 6 | ||
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Calories: 444 | ||
Calories from Fat: 35 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 47.5mg | 2 % | |
Potassium 742.2mg | 20 % | |
Total Carbohydrate 91.6g | 27 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 85.9g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 444
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