Directions:
- Add the rice to the broth, bring to a boil.
- Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes.
- Allow the rice to sit covered for 10 minutes.
- When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes.
- Add sunflower kernnels, almonds and pepper flakes.
- Cook over medium-high heat until the almonds are browned.
- Add rice and parsley; stir until heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.6 Kcal (229 kJ) | ||
| Calories from fat | 28.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Sodium | 194.39mg | 8% | |
| Potassium | 231.25mg | 5% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 45.86 Kcal (192 kJ) | ||
| Calories from fat | 24.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 5% | |
|---|---|---|---|
| Sodium | 163.24mg | 8% | |
| Potassium | 194.2mg | 5% | |
| Total Carbs | 2.79g | 1% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 2.9g | 7% | |
| Vitamin C | 7.7mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 24.2mg | 3% | |
* 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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