2 zucchini
\n2 yellow squash
\n3 C. cooked cold brown rice
\n2 garlic cloves, minced
\n1\/2 tsp. ground pepper
\n1\/4 C. water
\n1 large tomato, seeded & diced
\n1\/2 C. fresh basil, chopped
\n1\/4 C. Italian parsley (flat leaf), chopped
\n1\/4 C. grated Parmesan cheese<\/p>\n
Halve the zucchini & squash lengthwise, then cut crosswise into 1\/2″ thick pieces. Put the rice in a large bowl & gently separate the grains and break apart any lumps. Coat a large nonstick pan with cooking spray and over med-high heat add the garlic and saut\u00ef\u00bf\u00bd for 30 seconds. Add the zucchini, squash & pepper and saut\u00ef\u00bf\u00bd for 3 minutes. Stir in the water, cover & cook until the vegetables are tender when pierced, about 3 minutes. Uncover and add the rice. Cook, stirring constantly, until heated through, 3-4 minutes. Stir in the tomato, basil, parsley & cheese.<\/p>\n
Yield: 6 servings
\nCalories: 149
\nFat: 2g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 zucchini 2 yellow squash 3 C. cooked cold brown rice 2 garlic cloves, minced 1\/2 tsp. ground pepper 1\/4 C. water 1 large tomato, seeded & diced 1\/2 C. fresh basil, chopped 1\/4 C. Italian parsley (flat leaf), chopped 1\/4 C. grated Parmesan cheese Halve the zucchini & squash lengthwise, then cut crosswise into 1\/2″ thick pieces. Put the rice in a large bowl & gently separate the grains and break apart any lumps. Coat a large nonstick pan…<\/p>\n