Recipe - Rice Primavera

2 teaspoon Olive oil
1 Garlic clove
2 cup Broccoli flowerets
1 cup Sliced zucchini
1 cup Sliced fresh mushrooms
1 md Tomato; seeded and chopped
One fourth cup Snipped fresh parsley
1/3 cup Reducedcalorie mayonnaise
("light" mayonnaise)
One half cup Skim milk
One fourth cup Freshly grated Parmesan
One fourth teaspoon Ground white or red pepper
3 cup Cooked rice

Heat garlic with oil in large skillet over mediumhigh 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip