Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Ada Wong's 7 Layer Dip
This Biggest Loser finalist puts a healthy twist on this party appetizer.
Home 
Recipes
Yield: 4- 1-1/2 cup per serving
Recipes
Italian Rice
| Nutrition Information | |
| Calories: | 280 |
| Total Fat: | 2.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 310mg |
| Carbohydrates: | 56g |
| Dietary Fiber: | 6g |
| Sugars: | 9g |
| Protein: | 8g |
| Vitamin A: | 400iu (8%) |
| Vitamin C: | 9mg (15%) |
| Calcium: | 60mg (6%) |
| Iron: | 2.7mg (15%) |
A quick and tasty combination of brown rice, fresh vegetables and pasta sauce.
2 cups instant brown rice
2 cups water
1-1/2 cups pasta sauce
1 zucchini, cut in half and sliced thin
1 cup sliced mushrooms
1 cup thin sliced green onions
1 tablespoon Italian herb mix
2 tablespoons tomato paste
Place all ingredients into a large 12 inch nonstick skillet and bring to a boil.
Reduce to a simmer and cook for 5-8 minutes or until all water is absorbed by the rice and vegetables become tender. Stir occasionally.
Serve with your choice of tossed salad.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!