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Brown
Rice Primavera
[printer
friendly version]
Ingredients:
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11/2
cups water |
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teaspoon chicken-flavored bouillon granules |
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2
cloves garlic, minced |
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cup brown rice, uncooked |
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pound fresh aparagus |
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Vegetable
cooking spray |
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cup sliced mushrooms |
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cup diced sweet red pepper |
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cup diced green pepper |
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cup sliced green onions |
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2
tablespoons grated Parmesan cheese |
Combine
first three ingredients in a medium saucepan; bring to a
boil. Stir in rice. Cover, reduce heat and simmer 45 minutes
or until rice is tender and liquid is absorbed. Remove from
heat, and set aside.
Snap off tough ends of asparagus. Remove scales and stalks
with a knife or vegetable peeler, if desired. Cut spears
diagonally into 1-inch pieces.
Coat a large skillet with vegetable cooking spray; place
over medium heat until hot. Add asparagus; sauté
5 minutes, stirring frequently. Add mushrooms, peppers and
green onions; sauté 3 minutes or until vegetables
are crisp-tender.
Add vegetable mixture and Parmesan cheese to cooked rice
mixture and toss well. Serve warm.
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Yield: 6 servings
Calories 79;
Fat 1.3 g;
Protein 3.0 g;
Carbohydrate 14.4 g;
Fiber 1.4 g;
Cholesterol 1 mg;
Sodium 99mg.
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