Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper; cook for 2 minutes or until tender. Add rice, green beans, white pepper, and tarragon. Stir until thoroughly heated.
Adapted from recipe in: Seasonal Inspirations for Rice
Each (3/4 cup) serving contains an estimated:
Cals: 179, FatCals: 54, TotalFat: 5g
Chol: 4mg, Na: 86mg, K: 264mg
TotCarbs: 26g, Fiber: 6g, Sugars: 1g
NetCarbs: 22g, Protein: 6g
This was quick to put together as I had cooked brown rice to use up.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 63 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 3.8mg||1 %|
|Sodium 20.2mg||1 %|
|Potassium 727.9mg||19 %|
|Total Carbohydrate 79.6g||23 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 67.2g|
|Protein 13.5g||19 %|
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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: 432
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