- Recipes Home
- Interest Groups
Brown Rice Primavera Recipe
|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|
Serving size: Complete recipe
Calories 566 Calories from Fat 114
% Daily Value*
Total Fat 13 g20.1%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol 26.4 mg
Sodium 664.3 mg27.7%
Total Carbohydrates 89 g29.8%
Dietary Fiber 8.3 g33.1%
Sugars 7.9 g
Protein 22 g44.7%
Vitamin A 103.2% Vitamin C 294.1%
Calcium 45.4% Iron 25.8%
*Based on a 2000 Calorie diet
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.