Jasmine Rice and Vegetable Medley Recipe Video
Ingredients
| Butter | 2 Tablespoon, melt | |
| Jasmine rice | 3⁄4 Cup (12 tbs) | |
| Celery | 1 Cup (16 tbs), chopped | |
| Zucchini | 1 , chopped | |
| Peas | 1⁄2 Cup (8 tbs) | |
| Carrot | 1 Cup (16 tbs), shredded | |
| Fresh herbs | 3 Tablespoon (thyme, oregano, rosemary) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Chicken stock | 1 3⁄4 Cup (28 tbs) |
Nutrition Facts
Serving size
Calories 264 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 19.3 mg6.4%
Sodium 330.7 mg13.8%
Total Carbohydrates 42 g13.9%
Dietary Fiber 2.9 g11.8%
Sugars 5.6 g
Protein 7 g14.8%
Vitamin A 127.7% Vitamin C 36.2%
Calcium 6.1% Iron 5.4%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 375 degree.
MAKING
2. In a 9x9-inch baking pan, add butter, zucchini, celery, peas, carrot, rice, and fresh herbs.
3. Sprinkle salt and pepper. Pour chicken stock and stir it well.
4. Place the dish in oven, and cook for 40-45 minutes.
SERVING
5. Sprinkle parmesan cheese on top, and serve with grilled chicken.
Chef
