Preheat oven to 400 degrees. Saute with wine or broth the onion, mushrooms, peppers, zucchini, and garlic for about 5 minutes. Stir in rest of ingredients and bring to a boil. (I did NOT stir in the greens, instead I placed them in the bottom of the dish first.) Transfer mixture to a 9x13 casserole dish and cover. Bake until liquid is absorbed, about 35 to 40 minutes. Remove from oven and fluff with a fork. Let stand 5 minutes before serving. Makes 6-8 servings (acc. to VT... for me its 4 servings if its the main dish). Posted by email@example.com (Aiko Pinkoski) to Fatfree Digest [Volume 13 Issue 16] Dec. 16, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
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|Serving Size: 1 Serving (1500g)|
|Recipe Makes: 1|
|Calories from Fat: 207 (14%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 0mg||0 %|
|Sodium 161.7mg||6 %|
|Potassium 4517.2mg||119 %|
|Total Carbohydrate 272.5g||80 %|
|Dietary Fiber 36.7g||147 %|
|Sugars, other 235.9g|
|Protein 64.2g||92 %|
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Calories per serving: 1515
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