30-Minute One-Dish Meal Works For Active Family

If you are lucky in life, you’ll have a professor who inspires you beyond your limitations. I found such a person while I was a graduate student.

Any adult student will tell you how tough it is to juggle classes, family and work.

Linda Massey, a professor of human nutrition at Washington State University-Spokane, has an impressive list of awards as an educator and for her research on calcium. But she also has been the major adviser to most of the nutrition graduate students in Spokane - no small accomplishment.

Massey’s former students enthusiastically praise her role as instructor, researcher and cheerleader, all rolled up into one.

“Linda Massey is a great mentor,” says Jan Gilliam, a dietitian at the Spokane Regional Health District. “She was not only up to date on the latest research, but she also added a lot of practicality to her teaching that came from having the life experience with it.”

Dietitian Joan Milton dropped out of graduate school for a short time. With Massey’s backing, she returned and successfully finished her degree.

“She was encouraging and supportive,” says Milton. “She looked at working school into your life, not the other way around, and she wanted to help you accomplish your goals.”

Cathy Armacost, a nutrition instructor, remembers the challenge of graduate school and the support she received from Massey.

“She had belief in you when you didn’t think you were ever going to be done (with school),” says Armacost. “She never gave up on you.”

Here’s to you, Dr. Massey, and a heartfelt thanks for your confidence and support.

Italian Three-Bean and Rice Skillet

From “30-Minute Main Dishes, Cooking For Today” (Better Homes and Gardens, 1996).

1 (15-ounce) can red kidney beans, rinsed and drained

1 (14-ounce) can Italian-style stewed tomatoes, cut up

1 cup vegetable broth or chicken broth

3/4 cup quick-cooking brown rice

1/2 of a 10-ounce package frozen baby lima beans

1/2 of a 10-ounce package frozen cut green beans

1/2 teaspoon dried basil or dried Italian seasoning

1 cup meatless spaghetti sauce

2 ounces thinly sliced mozzarella cheese or 1/4 cup grated Parmesan cheese (optional)

In a large skillet, combine kidney beans, undrained tomatoes, broth, rice, lima beans, green beans and basil or Italian seasoning. Bring to boiling. Reduce heat. Cover and simmer about 15 minutes or until rice is tender.

Stir in spaghetti sauce. Heat through. Top with cheese, if desired.

Yield: 4 servings.

Nutrition information per serving: 259 calories, 4 grams fat (14 percent fat calories), no cholesterol, 50 grams carbohydrate, 10 grams fiber, 14 grams protein, 1,103 milligrams sodium.

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