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Broccoli w/Red Peppers & Shallots -- e-w

Source of Recipe

Best Recipes � Diabetic Cooking 2003
Broccoli w/Red Peppers & Shallots -- e-w
Serves: 6

2 to2-1/4 lbs. fresh broccoli, cut into florets and stalks sliced
2 tsp. margarine
1 large red bell pepper, cut into short strips
3 large shallots (3 oz.) �or- 1 small onion, thinly sliced
Optional: 1/4 c. sliced almonds, toasted

Bring 2 qts. of lightly salted water to a boil in a large saucepan over high heat. Add broccoli; boil, uncovered, 3 to 5 minutes until bright green and tender. Drain and rinse under cold water; drain well.

Melt margarine in 12-in. nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Add broccoli. Cook 4 to 6 minutes, stirring occasionally. Place in serving dish. Garnish with toasted almonds if desired

One 2-cup serving w/o almonds equals: 65 calories�2 gm fat (trace saturated)�11 gm carbohydrate�4 gm fiber�6 gm protein�o mg cholesterol�284 mg sodium +++EXC: 2 vegetables ++++WWP: 1