Try this Mixed Vegetable Topping for Cooked Rice recipe, or contribute your own.
Suggest a better description1. Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans in 1-inch lengths. Shell peas. 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. VARIATION: For the vegetables, substitute asparagus, Chinese cabbage, Chinese white turnips and spinach. From
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 143 | ||
Calories from Fat: 5 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.4mg | 2 % | |
Potassium 645.2mg | 17 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 25.6g | ||
Protein 6.2g | 9 % | |
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: 143
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