2 tbsp. olive or vegetable oil	1 med. carrot, shredded	1 med. zucchini, diced
½ cup chopped green bell pepper	¼ cup sliced green onions	1 garlic clove, minced
1½ cups uncooked instant brown rice	1 can ready to serve chicken broth	1 tbsp. chopped fresh summer savory

1. Heat oil in medium skillet over medium high heat until hot. Add carrot, zucchini, bell pepper, onions and garlic; cook and stir 3 to 4 minutes or until crisp tender.
2. Add rice, broth and savory; mix well. Cover; cook 5 to 6 minutes or until rice is tender.

Ingredient info:
Note that fresh herbs are added near the end of the cooking time to preserve their flavors. However, dried herbs can be added earlier, the extra time allows them to reconstitute and develop their flavors.

Ingredient substitution:
Fresh majoram or thyme can be used in place of the savory.

Serving suggestion:
This rice dish makes an excellant bed for grilled kabobs.

Serving size: 1/5 recipe
Calories: 190
Calories from fat: 60
Dietary exchanges: 1½ starch, ½ vegetable, 1½ fat OR 1½ carbohydrate, ½ vegetable, 1½ fat