You are here

Very Varied Vegetables And Rice

Fat.Freedom's picture
Ingredients
  Carrots 2 , finely diced
  Onion 1 , sliced
  Celery stalks 2 , diced
  Zucchini 1 Pound, diced
  Fresh mushrooms 8 Ounce, sliced
  Green pepper 1⁄2 , diced
  Tomato 1 , chopped
  Boiling water 1⁄4 Cup (4 tbs)
  Cooked brown rice 4 Cup (64 tbs)
Directions

1. Place carrots, onion, celery, zucchini, mushrooms, and green pepper in a saucepan with the tomato and water. Cover tightly, bring to a boil, and simmer gently over low heat until carrots are tender, about 15 minutes.
2. Add rice and stir to mix. Reheat over low heat

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Rice, Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.26875
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1151 Calories from Fat 75

% Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 229.6 mg9.6%

Total Carbohydrates 242 g80.5%

Dietary Fiber 31.1 g124.3%

Sugars 29.7 g

Protein 36 g71%

Vitamin A 459% Vitamin C 296%

Calcium 27.8% Iron 45.9%

*Based on a 2000 Calorie diet

0 Comments

Very Varied Vegetables And Rice Recipe