Tomato Rice Ring Italian Style
|Tomato||1 Large, thinly sliced|
|Rice||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Olive oil||2 Tablespoon|
|Green beans||1⁄2 Pound, cut in 1 inch lengths|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Zucchini||2 Medium, cut in 1/4 inch. slices|
|Yellow squash||2 Medium, cut in 1/4 inch. slices|
|Grated parmesan cheese||2 Tablespoon|
Butter a 4-1/2-cup ring mold and line bottom with tomato slices.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
In a large skillet, heat olive oil.
Add green beans, onion and garlic.
Cook slowly 10 minutes.
Add zucchini, yellow squash, 1 teaspoon salt and oregano.
Cook until vegetables are just tender, about 10 minutes.
Add 2 tablespoons butter or margarine.
Heat just until melted.
When rice is cooked, stir in cheese.
Lightly spoon rice mixture into prepared ring mold.
Let stand about 5 minutes.
Turn out by inverting on a serving plate.
Fill center of rice ring with vegetables.
Serving size: Complete recipe
Calories 2094 Calories from Fat 686
% Daily Value*
Total Fat 83 g128.4%
Saturated Fat 33.1 g165.6%
Trans Fat 0 g
Cholesterol 123.2 mg41.1%
Sodium 2479.1 mg103.3%
Total Carbohydrates 288 g96.1%
Dietary Fiber 48.3 g193.3%
Sugars 77.9 g
Protein 71 g141.3%
Vitamin A 73% Vitamin C 167.8%
Calcium 56.3% Iron 29.3%
*Based on a 2000 Calorie diet