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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

  1. 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 rice, cheese, salt and pepper flakes, cooking and tossing until well mixed and heated.

Note: 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
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