Title: Rice primavera
 Categories: Main dish, Side dish, Vegetarian, Ovo-lacto, Low-fat
      Yield: 6 Servings
 
      2 ts Olive oil
      1    Garlic clove
      2 c  Broccoli flowerets
      1 c  Sliced zucchini
      1 c  Sliced fresh mushrooms
      1 md Tomato; seeded and chopped
    1/4 c  Snipped fresh parsley
    1/3 c  Reduced-calorie mayonnaise
           -- ("light" mayonnaise)
    1/2 c  Skim milk
    1/4 c  Freshly grated Parmesan
    1/4 ts Ground white or red pepper
      3 c  Cooked rice
 
  Heat garlic with oil in large skillet over medium-high heat; discard
  garlic. Cook broccoli, zucchini, and mushrooms in oil until almost
  tender crisp.  Add tomatoes and parsley; cook one minute longer.
  Remove vegetables; set aside.  Place mayonnaise in same skillet; stir
  in milk, cheese and pepper.  Cook over medium heat, stirring until
  smooth. Add rice; toss to coat.  Stir in reserved vegetables; heat
  through. Serve immediately.
  
  Each serving provides: * 255 calories * 7.5 g. protein * 9.5 g. fat *
  35.4 g. carbohydrate * 35.4 g. dietary fiber * 607 mg. sodium * 11 mg.
  cholesterol
  
  [Karen's Note: I've typed this exactly as it reads in the booklet, so
  I would guess that there's an error in the recipe's nutritional
  information. That sounds like quite a lot of fiber per serving. :-) ]