Directions:
- In a saucepan, add the rice, 1 1/2 cups chicken broth; stir.
- Bring to a boil, stir; change burner heat to low, cover and simmer for approximately 15 minutes; set aside.
- In a big skillet, melt the butter over medium-high heat.
- Add the carrots, zucchini, and yellow squash; saute and stir occasionally for 2-3 minutes or just until softened.
- Add the wine and cook for 2 minutes; set aside and keep warm.
- Add the rest of the 1/2 cup broth to the rice and stir over medium-high heat until the broth is absorbed.
- Add in the cooked vegetables, cheese, and pepper; stir to mix together.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.94 Kcal (795 kJ) | ||
| Calories from fat | 42.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Cholesterol | 9.98mg | 3% | |
| Sodium | 420.57mg | 18% | |
| Potassium | 351.03mg | 7% | |
| Total Carbs | 28.28g | 9% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 6.17g | 12% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 109.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 95.77 Kcal (401 kJ) | ||
| Calories from fat | 21.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 7% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 3% | |
| Sodium | 212.06mg | 18% | |
| Potassium | 176.99mg | 7% | |
| Total Carbs | 14.26g | 9% | |
| Sugars | 1.31g | 10% | |
| Dietary Fiber | 0.88g | 7% | |
| Protein | 3.11g | 12% | |
| Vitamin C | 7.5mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 3% | |
| Calcium | 55.2mg | 11% | |
* 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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