Winter Vegetable Rice

Tracy Davenport, Ph.D. Health Guide
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    Winter Vegetable Rice. It can be a challenge in the winter to eat as many vegetables as we know we should. Serving this side dish is a great way to add veggies to any meal.


    2 Tbs. olive oil
    1 clove garlic (chopped) (if tolerated)

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    1 medium zucchini
    1 cup frozen peas
    1 bag instant rice (white or brown)
    1 tsp. salt
    1/8 tsp. freshly ground black pepper
    1/4 cup grated Parmesan cheese (rice cheese also works well)


    Heat oil in a skillet over medium heat. Add the garlic and zucchini and sauté until translucent but not brown (if garlic is not tolerated, just sauté the zucchini alone in the oil). Cook the rice as directed (usually boiling for 10 minutes). Add the cooked rice to the skillet with the zucchini. Gently stir in the peas, salt, and pepper and cook on low heat just until the peas are warm. Place in a serving bowl and top with the grated cheese. Serve warm.

Published On: January 18, 2012