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A healthful, affordable recipe.

40 minutes
Serves: 12

2 cups long grain rice
4-1/2 cups water
1 bay leaf
2 lemons
2 tsp margarine
2 Tbsp olive oil
1/2 cup fresh basil, shredded
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1/4 cup red pepper, diced
1/2 cup eggplant, diced
1/2 cup tomato, diced
2 Tbsp olive oil
1 clove garlic
1/4 cup fresh basil
Juice of 1 lemon

1. Bring water to a boil in saucepan. Add the bay leaf, one lemon cut in half, rice,and margarine. Turn down heat to low and cover. Cook for approximately 20 minutes until the rice is tender. Place cooked rice in refrigerator to cool. Discard bay leaf and lemon halves.

2. Heat a large skillet over medium heat. Place 2 Tbsp olive oil in skillet and add zucchini and yellow squash. Stir-fry for 8 minutes over medium heat stirring occasionally. Add half of basil and remove to serving bowl.

3. Return to skillet and add red pepper, eggplant, tomato and garlic along with the remaining olive oil. Cook for 5-10 minutes over medium heat until the eggplant is tender, but not mushy.

4. Toss all vegetables together with remaining basil and juice of one lemon. Add rice and toss together for a great summer salad.
Nutrients per serving: 1 cup
Calories 176; Saturated Fat 0.8 g; Iron 1.5 mg; Protein 3 g; Cholesterol 0 mg; Calcium 37 mg; Carbohydrate 30 g; Vitamin A 41 RE; Sodium 12 mg; Total Fat 5.6 g; Vitamin C 23 mg; Dietary Fiber 2 g

USDA Food & Nutrition Services - Team Nutrition: Food, Family & Fun

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