Recipe - Vegetable Rice Pilaf

Three fourths cup Uncooked brown rice
Vegetable spray
One half md Red onion, chopped
2 Garlic cloves, minced
3 Celery stalks, chopped into
bitesized pieces
1 lg Tomato, chopped
1 lg Sweet red pepper, cut or sliced up
into strips
1 lg Green pepper, cut or sliced up into
strips
Black pepper
Parsley sprigs

Cook rice according to package directions, omitting use of butter,
margarine, or oil. While rice is cooking prepare all the vegetables.

Spray a large skillet with vegetable spray. Saute onion and garlic until
tender, about 2 minutes. Add all other vegetables to skillet, sprinkle with
black pepper to taste, and continue to cook until tender, about 5 more
minutes. Stir occasionally.

Add cooked rice to vegetable blend and stir to combine.

Serve hot, garnished with a sprig of parsley and black pepper.

Yield: 4 servings

Serving size: 1 cup

Calories per serving: 130

Per serving composition: 1 starch, 2 vegetable (courtesy of Lou Aronne,
M.D. and Kathy Isoldi, R.D. from Weigh Less, Live Longer)

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax. net on May 24, 1997

Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE167 Posted to MCRecipe Digest
V1 #640 by 4paws@netrax.net (ShermeyerGail) on Jun 09, 1997