"This is my family's favorite side dish any tome of year. It's especially good when fresh produce is in season," says Marcia Nelson from Ponca City, Oklahoma. Brown sugar adds a hint of sweetness to the rice and layered vegetables in this colorful casserole.
*To make this dish Core...use brown rice and substitute Splenda for brown sugar.
INGREDIENTS
* 1/4 cup uncooked rice * 1 pound zucchini, sliced * 1 pound yellow summer squash, sliced * 1 large onion, sliced * 3 tablespoons minced fresh basil, divided * 1 medium green pepper, julienned * 4 celery ribs with leaves, chopped * 2 large tomatoes, sliced * 1/4 cup packed brown sugar * 1/2 teaspoon salt * 1/8 teaspoon pepper * 2 tablespoons olive or canola oil
SERVINGS 8 CATEGORY Lower Fat METHOD Baked PREP 10 min. COOK 60 min. TOTAL 70 min.
DIRECTIONS
Spread the rice into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 cup) equals 122 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 176 mg sodium, 22 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
