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Rice and Vegetables

Makes: 4 servings

2 cups rice (white or brown)
1 cup bean broth
4 tomatoes, chopped (with juice)
1 cup green onions, chopped
1 jalapeno pepper, chopped
1 zucchini, sliced
2 celery stalks, chopped
1 large cooked artichoke heart, chopped
1 large carrot, chopped
1 green pepper, chopped
3 tablespoons garlic, minced
1/2 cup parsley, chopped
1/2 cup basil, chopped
Fresh lemon juice and vinegar

- Bring 2 quarts of water and rice to a boil. Reduce heat to a simmer and cook for approximately 35-45 minutes.
- Boil the bean broth until reduced to 1/3 cup. Pour into the bottom of a serving bowl. Set aside.
- Add all the vegetables and herbs to the bowl. Add rice to vegetables. Stir well.
- Add lemon juice and vinegar to taste.

Nutritional Information:
Serving size: 1/2 cup
Calories: 180
Fat: 1.5 g
Cholesterol: 0 mg
Protein: 5 g
Carbohydrates: 25 g
Fiber: 2 g
Sodium: 360 mg

Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian

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