Dilled Vegetables In A Rice Ring
|Cooked brown rice||2 Cup (32 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Sweet red pepper||1 , seeded and finely chopped|
|Green beans||1 Cup (16 tbs), cut into 1 inch pieces|
|Summer squash||1 Medium, quartered lengthwise|
|Celery stalks||1 , sliced (With Leaves)|
|Water||3⁄4 Cup (12 tbs)|
|Unsalted butter||3 Tablespoon|
|Dried dill weed||1 Tablespoon|
In a medium size bowl, combine rice, parsley, and red pepper, if desired.
Shape the rice mixture into a ring on a serving plate, or spoon the mixture into a ring mold and then unmold it onto a serving plate.
Combine green beans, squash, celery, and water in a saucepan.
Cook, covered, until vegetables are tender (about 10 minutes).
(Save the liquid for soup.)
Cut butter into pieces and add it to the vegetables along with the dillweed and pepper.
Stir to mix.
Spoon vegetables into the center of the rice ring.
Calories 157 Calories from Fat 61
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 17.9 mg0.7%
Total Carbohydrates 22 g7.2%
Dietary Fiber 3.4 g13.5%
Sugars 2.5 g
Protein 3 g6.8%
Vitamin A 26.8% Vitamin C 68.1%
Calcium 6.9% Iron 11.2%
*Based on a 2000 Calorie diet