Rice Primavera

• 2 tsp. olive oil
• 2 c. broccoli flowerets
• 1 c. sliced, fresh mushrooms
• 1/4 c. fresh parsley, snipped
• 1/2 c. skim milk
• 1/4 tsp. ground white or red pepper
• 1 garlic clove
• 1 c. sliced zucchini
• 1 tomato, seeded and chopped
• 1/3 c. low calorie mayonnaise
• 1/4 c. freshly grated Parmesan cheese
• 3 c. cooked rice

1. Heat garlic with oil in large skillet over medium-high heat; discard garlic.
2. Cook broccoli, zucchini and mushrooms in oil until almost tender-crisp.
3. Add tomatoes and parsley; cook one minute longer.
4. Remove vegetables; set aside.
5. Place mayonnaise in same skillet; stir in milk, cheese and pepper.
6. Cook over medium heat, stirring until smooth.
7. Add rice; toss to coat.
8. Stir in reserved vegetables; heat through.
9. Serve immediately.
10. Makes 6 servings.

olive oil, broccoli flowerets, mushrooms, fresh parsley, milk, ground white, garlic, zucchini, tomato, mayonnaise, freshly grated parmesan cheese, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420307 (may not work)