Lemon Rice with Zucchini and Feta Cheese

(makes 4 servings)

Ingredients:

• 3 tbsp olive oil
  
• 1 sliced onion
  
• 1 small lemon, peeled and sliced
  
• 3 crushed garlic cloves
  
• 1 cup long-grain rice
  
• 2 cups low-sodium vegetable broth
  
• 1 tbsp chopped fresh rosemary
  
• 1 sliced large zucchini
  
• 2 red bell peppers, remove stem, seeds, and membranes, cut into quarters
  
• 1 yellow bell pepper, remove stem, seeds, and membranes, cut into quarters
  
• 4 ounces feta cheese
  

Preparation:

• Heat 2 tbsp olive oil over medium-high heat in a medium-size saucepan. Add the onion and sauté for about 3 minutes.
  
• Add the lemon, garlic and sauté for about 2 minutes.
  
• Add the rice, vegetable broth, rosemary and bring to a boil then reduce heat to medium. Partially cover the saucepan and let simmer until broth is completely absorbed and rice is just tender (about 15-20 minutes).
• Add more vegetable broth if mixture becomes too dry.
  
• Roast the peppers:
  
  • Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
    
  • Bake in oven at 425 degrees F until skin is blackened and blistered (about 20 minutes).
    
  • Remove peppers from oven and place in a paper bag. Close bag and let cool for about 10 minutes.
    
  • Remove and discard skins then slice each pepper.
    
• Heat the remaining 1 tbsp olive oil on medium-high heat in a large-size frying pan, then add the zucchini and cook until the zucchini begins to soften (about 5 minutes) then reduce heat to medium.
  
• Add the peppers, rice and feta cheese to the frying pan then gently fold ingredients together. Cook for an additional minute until heated through then serve warm.
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (431 g)): 406 Calories, 12 g Protein, 51 g carbohydrates, 4 g Dietary Fiber, 18 g fat, 6 g saturated fat, 25 mg cholesterol, 360 mg sodium