Try this Vegetable Rice Pilaf (Hl) recipe, or contribute your own.
Suggest a better descriptionCook rice according to package directions, omitting use of butter, margarine, or oil. While rice is cooking prepare all the vegetables. Spray a large skillet with vegetable spray. Saute onion and garlic until tender, about 2 minutes. Add all other vegetables to skillet, sprinkle with black pepper to taste, and continue to cook until tender, about 5 more minutes. Stir occasionally. Add cooked rice to vegetable blend and stir to combine. Serve hot, garnished with a sprig of parsley and black pepper. Yield: 4 servings Serving size: 1 cup Calories per serving: 130 Per serving composition: 1 starch, 2 vegetable (courtesy of Lou Aronne, M.D. and Kathy Isoldi, R.D. from Weigh Less, Live Longer) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax. net> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE167 Posted to MC-Recipe Digest V1 #640 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 166 | ||
Calories from Fat: 13 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.4mg | 0 % | |
Potassium 239.1mg | 6 % | |
Total Carbohydrate 34.8g | 10 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 32.7g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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