Directions:
- Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
- Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender.
- In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.24 Kcal (1194 kJ) | ||
| Calories from fat | 128.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.33g | 22% | |
|---|---|---|---|
| Cholesterol | 37.4mg | 12% | |
| Sodium | 580.88mg | 24% | |
| Potassium | 351.86mg | 7% | |
| Total Carbs | 28.09g | 9% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 10.59g | 21% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 215mg | 21% | |
| Amount Per 100 g | |||
| Calories | 124.41 Kcal (521 kJ) | ||
| Calories from fat | 56.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 22% | |
|---|---|---|---|
| Cholesterol | 16.31mg | 12% | |
| Sodium | 253.36mg | 24% | |
| Potassium | 153.47mg | 7% | |
| Total Carbs | 12.25g | 9% | |
| Sugars | 1.06g | 10% | |
| Dietary Fiber | 1.18g | 11% | |
| Protein | 4.62g | 21% | |
| Vitamin C | 4.5mg | 17% | |
| Iron | 0.7mg | 9% | |
| Calcium | 93.8mg | 21% | |
* 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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