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Lemon-Thyme Vegetable Rice

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Ingredients
  Nonfat chicken broth/Vegetable broth / water 2 Cup (32 tbs)
  Uncooked long grain rice 2⁄3 Cup (10.67 tbs)
  Ground thyme 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Red bell pepper 1 , seeded and chopped
  Chopped scallions 1⁄4 Cup (4 tbs)
  Frozen peas 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Finely grated lemon peel 1 Teaspoon
Directions

Bring broth or water to a boil in a large saucepan.
Stir in the rice, thyme, and pepper.
Simmer over low heat for 10 minutes.
Stir in red pepper and scallions.
Simmer for 5 minutes.
Stir in frozen peas, parsley, and lemon peel.
Simmer for 5 more minutes or until rice is tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy

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Your rating: None
4.15
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 657 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.45 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 952.9 mg39.7%

Total Carbohydrates 131 g43.6%

Dietary Fiber 12.1 g48.3%

Sugars 13.1 g

Protein 28 g56.3%

Vitamin A 191.7% Vitamin C 396.5%

Calcium 36.2% Iron 62.7%

*Based on a 2000 Calorie diet

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Lemon-Thyme Vegetable Rice Recipe