• 1 Tbs. plus 1 tsp. olive oil
• 1 cup long grain rice
• 1 clove garlic, crushed
• 1-1/2 cups chicken stock
• 1/2 cup dry white wine or chicken stock
• 1/8 tsp. salt (optional)
• 1 lb. medium zucchini, sliced

Heat oil in a heavy saucepan over medium heat. Stir in rice and garlic. Sauté 1 minute, stirring constantly, or until rice turns golden. Add stock, wine and salt and bring to a boil. Reduce heat to low. Cover saucepan and simmer 15 minutes. Add zucchini without stirring. Cover and simmer another 5-7 minutes or until zucchini is tender and liquid is absorbed.

Per serving: calories 260, fat 5.5g, 21% calories from fat, cholesterol 0mg, protein 6.5g, carbohydrates 41.2g, fiber 2.0g, sugar 2.5g, sodium 298mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 2.6, Lean meat: 0.3, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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