- 1/2 cup [125 mL] calorie wise Catalina salad dressing
- 1 large onion, chopped
- 1 tablespon [15 mL] curry powder
- 1/2 cup [125 mL] raisins
- 1 medium-size green zucchini, cut into 1/2-inch [1.3-cm] cubes
- 1 medium-size yellow squash, cut into 1/2-inch [1.3-cm] cubes
- 1 [19-ounce / 540-mL] can chick peas, drained and rinsed
- 1 [28-ounce / 796-mL] can tomatoes with juice, finely chopped
- 8 ounces [227 g] light Colby cheese, grated
- 2 cups [500 mL] boiled instant brown rice
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- Into a large saucepan, heat salad dressing; simmer chopped onion until soft.
- Blend in curry powder.
- Add raisins, green zucchini cubes, yellow zucchini cubes, chick peas and chopped tomatoes with juice.
- Simmer, uncovered, for 30 to 40 minutes, until juices thicken.
- Stir in half of grated cheese; heat until cheese melts.
- Serve over boiled brown rice and sprinkled with remaining cheese.
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