Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This dish is rich and soupy; the basmati rice makes a flavorful base. Fresh corn will add a natural sweetness.

Recipe by Cooking Light July 2000

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 1/4 cups vegetables, 1/2 cup rice, and 1 1/2 teaspoons nuts)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu; sprinkle with 1/4 teaspoon salt. Stir-fry for 8 minutes or until lightly browned. Stir in 1/4 teaspoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer 8 minutes or until the corn is tender. Serve with rice. Sprinkle with cashews.

    Advertisement

Nutrition Facts

283 calories; calories from fat 28%; fat 8.7g; saturated fat 3g; mono fat 2.4g; poly fat 2.1g; protein 12.9g; carbohydrates 43.4g; fiber 5.5g; iron 3.1mg; sodium 462mg; calcium 78mg.
Advertisement