Riso with Zucchini, Squash, Bell Peppers and Portabello Mushrooms

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.1 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.0 g

View full nutritional breakdown of Riso with Zucchini, Squash, Bell Peppers and Portabello Mushrooms calories by ingredient
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Number of Servings: 4


    De Cecco Riso, 2 serving
    Zucchini, 1 cup, sliced
    Summer squash, 1 cup slices
    Green Peppers (bell peppers), .25 cup, strips
    Peppers, sweet, red, raw, sliced, .25 cup
    *Balsamic Vinegar, 2 tbsp
    Olive Oil, 2 tbsp
    Dill weed, dried, 1 tsp
    Portabello Mushroom (raw) 100 g, 3 oz


Boil enough water (then add salt) for 2 servings of Riso Pasta (1 serving is about 1/4 cup). Cook for 11 mins or until done, or per package instructions. On a skillet, saute portabello mushrooms in olive oil until slightly brown then add squash and zucchini. When the squash and zucchini have started to look clear, add the bell peppers. The mushroom may absorb most of the oil so you can drizzle a little more olive oil after adding the other vegetables. Drain the water from the riso and add riso to the vegetables in the skillet. Mix well and then add balsamic vinegar. Sprinkle in dill weed. Makes 4 servings (or two if you're really hungry!)

Number of Servings: 4

Recipe submitted by SparkPeople user DJENVZ.

TAGS:  Fish |

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