(makes 4 servings)
Ingredients:
- 3 tbsp olive oil
- 1 sliced onion
- 1 small lemon, peeled and sliced
- 3 crushed garlic cloves
- 1 cup long-grain rice
- 2 cups low-sodium vegetable broth
- 1 tbsp chopped fresh rosemary
- 1 sliced large zucchini
- 2 red bell peppers, remove stem, seeds, and membranes, cut into quarters
- 1 yellow bell pepper, remove stem, seeds, and membranes, cut into quarters
- 4 ounces feta cheese
Preparation:
- Heat 2 tbsp olive oil over medium-high heat in a medium-size saucepan. Add the onion and sauté for about 3 minutes.
- Add the lemon, garlic and sauté for about 2 minutes.
- Add the rice, vegetable broth, rosemary and bring to a boil then reduce heat to medium. Partially cover the saucepan and let simmer until broth is completely absorbed and rice is just tender (about 15-20 minutes).
- Add more vegetable broth if mixture becomes too dry.
- Roast the peppers:
- Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
- Bake in oven at 425 degrees F until skin is blackened and blistered (about 20 minutes).
- Remove peppers from oven and place in a paper bag. Close bag and let cool for about 10 minutes.
- Remove and discard skins then slice each pepper.
- Heat the remaining 1 tbsp olive oil on medium-high heat in a large-size frying pan, then add the zucchini and cook until the zucchini begins to soften (about 5 minutes) then reduce heat to medium.
- Add the peppers, rice and feta cheese to the frying pan then gently fold ingredients together. Cook for an additional minute until heated through then serve warm.
Make 4 Servings:
Weight loss recipes Amount Per Serving(¼ of recipe (431 g)): 406 Calories, 12 g Protein, 51 g carbohydrates, 4 g Dietary Fiber, 18 g fat, 6 g saturated fat, 25 mg cholesterol, 360 mg sodium
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