Directions:
- In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
- Turn up heat to high and add rice.
- Cook for about 3 minutes, stirring constantly.
- Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
- Add the hot water or stock to rice and gently stir.
- Bring up to a boil.
- Cover and reduce heat to medium low.
- Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
- Add the salt, pepper, parsley, and parmesan and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.78 Kcal (271 kJ) | ||
| Calories from fat | 48.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 8% | |
|---|---|---|---|
| Cholesterol | 2.11mg | 1% | |
| Sodium | 449.12mg | 19% | |
| Potassium | 73mg | 2% | |
| Total Carbs | 3.2g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 42.2 Kcal (177 kJ) | ||
| Calories from fat | 31.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 8% | |
|---|---|---|---|
| Cholesterol | 1.37mg | 1% | |
| Sodium | 292.59mg | 19% | |
| Potassium | 47.56mg | 2% | |
| Total Carbs | 2.08g | 1% | |
| Sugars | 0.69g | 4% | |
| Dietary Fiber | 0.41g | 3% | |
| Protein | 1.04g | 3% | |
| Vitamin C | 3mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 40.9mg | 6% | |
* 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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