VEGETABLES WITH BROWN RICE
"When garden crops are plentiful, this is a delightful dish to serve. You can vary the vegetables to whatever you have available," suggests Patty Kile of Elizabethtown, Pennsylvania. "It's convenient for company because the veggies can be precut and refrigerated in plastic bags until cooking time."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute walnuts in 1 teaspoon oil for 2 minutes or until lightly toasted. Remove and set aside., In the same skillet, saute red pepper and broccoli in remaining oil for 1 minute. Add the zucchini and yellow squash; saute 1 minute longer. Stir in the peas, water, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. , Combine the rice and parsley on a serving platter or in a serving bowl. Top with vegetable mixture and toasted walnuts.
Nutrition Facts : Calories 115 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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