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| 2 Teelöffel | olive oil |
| 1 | cloves garlic |
| 2 Tasse | Broccoli flowerets |
| 1 Tasse | zucchini sliced |
| 1 Tasse | mushrooms sliced fresh |
| 1 mittel | Tomato seeded, chopped |
| 1/4 Tasse | Snipped fresh parsley |
| 1/3 Tasse | Reduced-calorie mayonnaise ("light" mayonnaise) |
| 1/2 Tasse | skim milk |
| 1/4 Tasse | parmesan freshly grated |
| 1/4 Teelöffel | Ground white or red pepper |
| 3 Tasse | rice cooked |
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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.
Each serving provides: * 255 calories
* 7.5 g. Protein
* 9.5 g. Fat
* 35.4 g. Carbohydrate * 35.4 g. Dietary fiber * 607 mg. Sodium
* 11 mg. Cholesterol
[Karen's Note: I've typed this exactly as it reads in the booklet, so I would guess that there's an error in the recipe's nutritional information. That sounds like quite a lot of fiber per serving. :-) ]
Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias
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