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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 6 |
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Directions: Heat garlic with oil in large skillet over medium-high heat; discard garlic. Cook broccoli, zucchini, and mushrooms in oil until almost tender crisp. Add tomatoes and parsley; cook one minute longer. Remove vegetables; set aside. Place mayonnaise in same skillet; stir in milk, cheese and pepper. Cook over medium heat, stirring until smooth. Add rice; toss to coat. Stir in reserved vegetables; heat through. Serve immediately.
Comments: Each serving provides: 255 calories, 7.5 g. protein, 9.5 g. fat, 35.4 g. carbohydrate, 5.4 g. dietary fiber, 607 mg. sodium, 11 mg. cholesterol | Ingredients:
2 Teaspoon(s) Thinly sliced Yukon potatoes
1 Garlic clove
2 Cup(s) Broccoli flowerets
1 Cup(s) Tomato; seeded and chopped
1 Cup(s) Sliced fresh mushrooms
1/4 Cup(s) -- ("light" mayonnaise)
1/2 Cup(s) Ground white or red pepper
1/4 Cup(s) Freshly grated Parmesan
3 Cup(s) Cooked rice |
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