Recipe - Vegetarian Supper Dish

1 cup Uncooked regular rice
1 md Onion, chopped (One half cup)
2 Garlic cloves, minced
2 tablespoon Canola oil
1 md Zucchini, coarsely chopped
(1 cup)
1 md Green bell pepper (1 cup)
One half teaspoon Oregano leaves
1/8 teaspoon Pepper
2 md Tomatoes, peeled, coarsely
chopped
1 cn (16 oz) kidney beans

Recipe contributed by Rachel Rudel, RD, from her acclaimed cookbook
"Cooking Healthy & Fast."

Cook rice as directed on package, omitting salt. In a large skillet, saute
onion and garlic in oil until onion is tender. Add zucchini, green pepper,
oregano, and pepper; cook vegetables until crisptender, about 5 minutes.

Add tomatoes and beans; cover and heat thoroughly. Spoon hot rice onto
serving platter and spoon vegetable mixture over.

NUTRITIONAL INFORMATION per 1 cup serving: 218 Calories; 4.5g Fat; 0mg
Cholesterol; 127mg Sodium; Dietary Exchanges: 2 bread; 1 fat

Posted to Recipe Page 27 October 96

Date: Sun, 27 Oct 1996 14:57:32 +0500

From: Gourmet Connection capco@norwich.net