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Vegetables And Rice

Fresh.n.Natural's picture
  Carrots 2 , finely diced
  Onion 1 , sliced
  Celery stalks 2 , diced
  Zucchini/Yellow squash 1 , washed and diced
  Green pepper 1⁄2 , seeded and diced
  Tomato 1 , peeled, seeded, and chopped
  Boiling salted water 1⁄4 Cup (4 tbs)
  Almond halves 1⁄4 Cup (4 tbs), unblanched (Raw)
  Cooked brown rice 4 Cup (64 tbs), chilled several hours so that the grains separate
  Salt To Taste
  Freshly ground black pepper To Taste

1. Put the carrots, onion, celery, squash, 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. Stir in the almonds.
2. Add rice and stir to mix. Reheat over very low heat while stirring. Season with salt and pepper, if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1269 Calories from Fat 213

% Daily Value*

Total Fat 25 g39.2%

Saturated Fat 2.9 g14.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 578.4 mg24.1%

Total Carbohydrates 234 g78%

Dietary Fiber 30.7 g122.7%

Sugars 23 g

Protein 33 g66.3%

Vitamin A 449% Vitamin C 217.2%

Calcium 33.1% Iron 43.7%

*Based on a 2000 Calorie diet

Vegetables And Rice Recipe