Directions:
- Make the rice (according to the directions on the package) in an extra-large pot.
- While the rice is cooking, sauté the yellow pepper, onion, mushrooms, garlic, currants, sun-dried tomatoes and the olive oil until golden brown.
- Be sure to use an extra-large skillet and medium to medium-high heat.
- When vegetables are finished, add them (along with the chopped fresh mint and dill) to the cooked rice and gently stir together until mixed evenly.
- To give this dish an added punch of flavor, substitute vegetable or chicken broth for water when making the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.13 Kcal (2240 kJ) | ||
| Calories from fat | 81.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 14% | |
|---|---|---|---|
| Sodium | 12.58mg | 1% | |
| Potassium | 315.51mg | 7% | |
| Total Carbs | 104.88g | 35% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 6.26g | 13% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.7mg | 37% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 233.92 Kcal (979 kJ) | ||
| Calories from fat | 35.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 14% | |
|---|---|---|---|
| Sodium | 5.5mg | 1% | |
| Potassium | 137.92mg | 7% | |
| Total Carbs | 45.84g | 35% | |
| Sugars | 1.89g | 17% | |
| Dietary Fiber | 1.18g | 11% | |
| Protein | 2.74g | 13% | |
| Vitamin C | 8mg | 30% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 2.9mg | 37% | |
| Calcium | 6.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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