Lemon-Thyme Vegetable Rice Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Nonfat chicken broth/Vegetable broth / water2 Cup (32 tbs)
 Uncooked long grain rice2⁄3 Cup (10.67 tbs)
 Ground thyme1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Red bell pepper1 , seeded and chopped
 Chopped scallions1⁄4 Cup (4 tbs)
 Frozen peas1 Cup (16 tbs)
 Chopped parsley2 Tablespoon
 Finely grated lemon peel1 Teaspoon

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

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.
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