Try this Vegetarian Supper Dish recipe, or contribute your own.
Suggest a better descriptionRecipe contributed by Rachel Rudel, RD, from her acclaimed cookbook "Cooking Healthy & Fast." Cook rice as directed on package, omitting salt. In a large skillet, saute onion and garlic in oil until onion is tender. Add zucchini, green pepper, oregano, and pepper; cook vegetables until crisp-tender, about 5 minutes. Add tomatoes and beans; cover and heat thoroughly. Spoon hot rice onto serving platter and spoon vegetable mixture over. NUTRITIONAL INFORMATION per 1 cup serving: 218 Calories; 4.5g Fat; 0mg Cholesterol; 127mg Sodium; Dietary Exchanges: 2 bread; 1 fat Posted to Recipe Page 27 October 96 Date: Sun, 27 Oct 1996 14:57:32 +0500 From: Gourmet Connection
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 7 | ||
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Calories: 227 | ||
Calories from Fat: 43 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 195.7mg | 7 % | |
Potassium 394.3mg | 10 % | |
Total Carbohydrate 39.7g | 12 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 34.9g | ||
Protein 6.5g | 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: 227
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