Try this Beans And Vegetables with Rice recipe, or contribute your own.
Suggest a better descriptionTo shorten preparation time, cook large separate batches of brown and white rice. Package them for freezing in 2-cup packages; 1 cup brown and 1 cup white. When youre ready to prepare a recipe just defrost and its ready to use. Thaw rice and heat in microwave or oven until ready to use. Saute onions and garlic in pan sprayed with nonfat cooking spray. Add tomatoes, zucchini and seasonings. Cover and simmer until vegetables are tender. Add the beans and heat thoroughly. Season to taste and spoon onto the hot rice. Nutrition information per serving: Calories:245, Protein: 10g, Carbohydrate: 53g, Fat: 2g, Cholesterol: 0mg, Sodium: 518mg, Fiber: 8g. Dietary Exchanges: 2 starch and 3 vegetable. 3 WW points. Vegetarian Cooking for Healthy Living, by Mary Ter Meer and Jamie Gates Galeana. Recipe by: Vegetarian Cooking for Healthy Living, page 60 Posted to EAT-LF Digest by Kathleen
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 servings | ||
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Calories: 21 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.6mg | 0 % | |
Potassium 77.9mg | 2 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4g | ||
Protein 0.7g | 1 % | |
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: 21
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