Directions:
- Pour broth into a saucepan; bring to a boil. Add rice and reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.
- In a large skillet, saute onion in butter for 3-4 minutes. Add the mushrooms, zucchini and carrot; saute for 3-5 minutes longer or until they 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 serving bowl, combine the rice, veggie mixture, Parmesan cheese and freshly ground pepper. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.46 Kcal (262 kJ) | ||
| Calories from fat | 27.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 5% | |
|---|---|---|---|
| Cholesterol | 7.53mg | 3% | |
| Sodium | 61.08mg | 3% | |
| Potassium | 116.98mg | 2% | |
| Total Carbs | 6.45g | 2% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 109.07 Kcal (457 kJ) | ||
| Calories from fat | 48.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 5% | |
|---|---|---|---|
| Cholesterol | 13.14mg | 3% | |
| Sodium | 106.66mg | 3% | |
| Potassium | 204.27mg | 2% | |
| Total Carbs | 11.27g | 2% | |
| Sugars | 1.23g | 3% | |
| Dietary Fiber | 1.23g | 3% | |
| Protein | 4.79g | 5% | |
| Vitamin C | 6.5mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 2% | |
| Calcium | 80.2mg | 5% | |
* 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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