Crab Rice Primavera Recipe

Be the first to write a review

Rate recipe

"I try to take a lunch to work as often as possible," writes Keyport, New Jersey's Michelle Armistead. "This colorful taste entree reheats so well that its leftovers have become one of my all-time brown-bag favorites."

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Crab Rice Primavera Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crab Rice Primavera Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

Ingredients

1-1/2 cups frozen vegetable blend (broccoli, red pepper, onions and mushrooms))
1/4 cup water
1-1/2 cups milk
1/2 cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon dried basil
1/2 teaspoon garlic powder
3/4 pound flaked imitation crabmeat
1-1/2 cup uncooked instant rice

Directions

In a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in milk, Parmesan cheese, butter, basil, garlic powder and crab. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Serve immediately. Yield: 5 servings.

Nutritional Analysis: One 1-cup serving (prepared with fat-free milk) equals 325 calories, 9 g fat (5 g saturated fat), 55 mg cholesterol, 483 mg sodium, 41 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Originally published as Crab Rice Primavera in Quick Cooking May/June 2001, p35