1fresh peachskinned, pitted and chopped into large pieces
1teaspoonbrown sugar
Salt and pepperto taste
6cupsbrown ricecooked
Instructions
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion, ginger, garlic and parsley. Sauté over medium heat until vegetables are browned.
Add mushrooms and sauté about 5 minutes. Add zucchini, tomatos, peach, brown sugar, salt and pepper along with the remaining tablespoon of oil.
Cover and let simmer 15-20 minutes, stirring occasionally, until tender. Serve over brown rice.
Notes
Per Serving: 324 Calories; 9g Fat; 7g Protein; 56g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.Exchanges: 3 Grain (Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. SERVING SUGGESTION: Serve with a black and white bean salad (mix together in a large bowl, a rinsed can of black beans, white beans and toss together with some Italian salad dressing and garnish with chopped green onions).