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Brown Rice Primavera

Heart.Foods's picture
  Water 1 1⁄2 Cup (24 tbs)
  Chicken-flavored bouillon granules 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Brown rice 1⁄2 Cup (8 tbs) (Uncooked)
  Fresh asparagus spears 1⁄4 Pound
  Vegetable cooking spray 1
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Diced sweet red pepper 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon

Combine first 3 ingredients in a medium saucepan; bring to a boil.
Stir in rice.
Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed.
Remove from heat, and set aside.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut spears diagonally into 1-inch pieces.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add asparagus; saute 5 minutes, stirring frequently.
Add mushrooms, peppers, and green onions; saute 3 minutes or until vegetables are crisp-tender, stirring constantly.
Add vegetable mixture and Parmesan cheese to cooked rice mixture, and toss well.
Serve warm.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 576 Calories from Fat 115

% Daily Value*

Total Fat 13 g20.3%

Saturated Fat 6 g30.1%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 666.5 mg27.8%

Total Carbohydrates 91 g30.3%

Dietary Fiber 8.7 g34.9%

Sugars 8.6 g

Protein 24 g47.5%

Vitamin A 103.2% Vitamin C 295.6%

Calcium 45.6% Iron 27%

*Based on a 2000 Calorie diet

Brown Rice Primavera Recipe