2 ts Olive oil
1 Garlic clove
2 c Broccoli flowerets
1 c Sliced zucchini
1 c Sliced fresh mushrooms
1 md Tomato; seeded and chopped
1/4 c Snipped fresh parsley
1/3 c Reduced-calorie mayonnaise
— (“light” mayonnaise) 1/2 c Skim milk
1/4 c Freshly grated Parmesan
1/4 ts Ground white or red pepper
3 c Cooked rice
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. 🙂 ] Source: “Light, Lean & Low Fat” booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias