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Rice and Bean Salad

1 can (14 1/2 ounces) chicken broth
2 cups uncooked instant brown rice
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, cut into 1-inch julienne strips
1 medium zucchini, halved lengthwise and sliced diagonally
1 can (15 1/2 ounces) red beans, drained and rinsed
1 can (14 1/2 ounces) Italian-style stewed tomatoes, drained
1/2 cup grated Parmesan cheese
1/2 cup Italian salad dressing
1/4 cup fresh basil leaves, finely chopped

Bring chicken broth to a boil in medium saucepan over high heat; add rice and cover. Reduce heat and cook 10 minutes or until chicken broth is absorbed. Remove from heat; set aside.

Heat oil in large skillet over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is tender. Add carrots and zucchini; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove from heat. Add beans, tomatoes and prepared rice, stir to combine.

Place rice mixture in large bowl. Cover and refrigerate overnight or up to 2 days.

To complete recipe, add Parmesan cheese, salad dressing and basil to rice mixture; toss lightly. Makes 6 servings.

"One Dish Meals" by Publications International Ltd.

Thursday, September 23, 1999

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