Rice Medley Recipe
Ingredients
| Canned pea and onions | 17 Ounce, drained reserve liquid | |
| Uncooked instant rice | 1 1⁄2 Cup (24 tbs) | |
| Butter/Margarine | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Carrot | 1 Small, shredded |
Nutrition Facts
Serving size
Calories 218 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.5%
Saturated Fat 0.49 g2.4%
Trans Fat 0 g
Cholesterol 1.8 mg0.6%
Sodium 527.6 mg22%
Total Carbohydrates 45 g15.1%
Dietary Fiber 3.1 g12.5%
Sugars 0.4 g
Protein 7 g13.8%
Vitamin A 30.8% Vitamin C 4.8%
Calcium 3.8% Iron 9.9%
*Based on a 2000 Calorie diet
Directions
Heat to boiling.
Stir in peas, rice, butter, salt and shredded carrot; heat to boiling.
Remove from heat.
Cover tightly; let stand until liquid is absorbed and rice is tender, about 10 minutes.
Chef
