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"This is my family's favorite side dish any tome of year. It's especially good when fresh produce is in season," says Marcia Nelson from Ponca City, Oklahoma. Brown sugar adds a hint of sweetness to the rice and layered vegetables in this colorful casserole.
This recipe is:
Nutritional Analysis: One serving (1 cup) equals 122 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 176 mg sodium, 22 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.
Originally published as Vegetable Rice Casserole in
Light & Tasty
August/September 2003, p22
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