Rice Primavera
- Yield: 6 to 8 servings
Ingredients
- 2cups broccoli florets
- 1cup sliced mushrooms
- 2cups yellow squash, cut in fourths
- 1cup coarsely chopped onion
- 1teaspoon minced garlic
- 1cup coarsely chopped tomatoes (Roma)
- 1-- (5-ounce) can evaporated skimmed milk
- 4cups cooked rice
- 1/3cup grated Parmesan cheese
- -- Salt and pepper to taste
- 1/4teaspoon crushed red pepper flakes, optional
Instructions
- In a large skillet coated with nonstick cooking spray, stir-fry the broccoli, mushrooms, squash, onion and garlic for about 7 to 8 minutes or until tender. Add tomatoes and continue cooking for 2 minutes. Stir in evaporated milk and continue cooking until well heated. Add the rice, cheese, salt and pepper flakes, cooking and tossing until well mixed and heated.
Not: Use brown rice for additional dietary fiber and trace nutrients.
Nutritional Info *per serving
- Calories 162
- Fat 2g
- Saturated Fat 1g
- Cholesterol 4mg
- Sodium 106mg
- Carbohydrate 30g
- Fiber 2g
- Protein 7g
