Vegetable Rice

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Vegetable Rice Ingredients: 1 medium to large zucchini - sliced into cubes. It is not necessary to peel the zucchini. Indeed, for maximum nutrition, it is better not to peel it. 1 or 2 14.5 oz cans of sliced tomatoes in tomato sauce. (This is the way the label of the Shoprite can reads. For the record, the Shoprite label now has many canned products such as beans and tomato products under the OU.) About a cup or so of cabbage sliced into small pieces 4 to 5 tablespoons of Splenda - the exact amount will depend on your taste. (It is suggested that you taste this dish as it is cooking so that you can adjust the Splenda and spices to your taste.) 1/2 of a small package of frozen mixed vegetables or one 15 oz can of mixed vegetables drained 1 package of Near East Rice Pilaf - I used toasted almond, but one could use original or mushroom and herb. One could also use plain rice. You need 3 cups. Salt, pepper, and garlic powder to taste. Directions: Prepare rice pilaf according to directions, but add an extra 1/4 cup of water. Start water cooking, and then add frozen or canned vegetables. Bring to a boil, then add rice pilaf and spice packet. Reduce heat to low and cook until water is absorbed. While rice is cooking, pour the can of sliced tomatoes into a medium pot and begin to cook under a medium to low flame. Add zucchini, cabbage, Splenda, and spices and cook for about 20 minutes. Then add rice pilaf and vegetable mixture to these ingredients and cook for another 10 to 15 minutes. One ends up with a tasty rice dish that is full of healthful ingredients. Note: I used Splenda but one could use sugar instead. .

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