PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
A simple medley of summer vegetables in a satisfying vegetarian casserole.
2 cups reduced fat mozzarella cheese
1/2 cup vegetable oil spread
1/4 tsp kosher salt
1 3/4 cups diced tomatoes
1 tsp minced garlic
2 medium yellow summer squash
1 cup white rice
1 dash black pepper
1 medium onion
2 medium zucchinis
1. Place the rice in a saucepan and rinse in cold water. Set it aside to soak for 30 minutes.
2. While rice is soaking, slice onions into thin strips. Cut squash and zucchini in half and slice into 1/4" half circles.
3. Sauté the onions in vegetable oil spread until tender. Add the minced garlic and sauté until the garlic starts to brown.
4. Add the squash and zucchini and continue to sauté until it is crisp-tender. Add the tomatoes and heat through. Season to taste with salt and pepper. Keep the vegetable mixture warm until ready to serve.
5. After the rice has soaked for 30 minutes, drain the water and add 1 1/2 cups of cold water. Bring the rice to a boil, cover, reduce heat to its lowest setting and simmer for 20 minutes. After 20 minutes, turn off the heat and let the rice sit covered for an additional 10 minutes.
6. Scoop the rice into a serving dish. Top with the vegetable mixture. Sprinkle shredded mozzarella on top.
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 350 kcal | ||
Fat 15.86 g | ||
Carbohydrate 37.38 g | ||
Protein 14.24 g | ||
Iron 62 mg | ||
Calcium 28 mg | ||
Cholesterol 20 mg | ||
Monounsaturated Fat 0.11 g | ||
Polyunsaturated Fat 0.19 g | ||
Saturated Fat 4.13 g | ||
Sodium 878 mg | ||
Sugar 4.57 g | ||
Potassium 513 mg | ||
Vitamin A 131 mcg | ||
Vitamin C 306 mg | ||
Fiber 2.7 g |
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