Mixed Vegetable Topping For Cooked Rice Recipe
Ingredients
| Carrots | 1 Cup (16 tbs) | |
| Potatoes | 2 Cup (32 tbs) (sweet) | |
| Tomatoes | 1 Cup (16 tbs) | |
| String beans | 1 Cup (16 tbs) | |
| Peas | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1 Dash | |
| Stock | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 552 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.4%
Saturated Fat 0.78 g3.9%
Trans Fat 0 g
Cholesterol 2.3 mg0.8%
Sodium 1464.3 mg61%
Total Carbohydrates 114 g38.1%
Dietary Fiber 22.1 g88.3%
Sugars 22.4 g
Protein 24 g48.2%
Vitamin A 481.9% Vitamin C 281.2%
Calcium 15.3% Iron 34.3%
*Based on a 2000 Calorie diet
Directions
2. Leave the cooked rice still in its pot and stir in the vegetables, salt and pepper. Then cook, covered, 5 minutes more over medium heat.
3. Reduce heat to low and cook, covered, another 30 minutes. (If necessary, add a small amount of stock to keep the mixture moist.) Then serve.
Chef
