Directions:
- In medium saucepan, melt butter over medium-high heat.
- Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
- Add rice mix, water, wine and thyme; bring to a boil.
- Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
- Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
- Place in serving bowl and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.79 Kcal (309 kJ) | ||
| Calories from fat | 31.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 5% | |
|---|---|---|---|
| Cholesterol | 8.17mg | 3% | |
| Sodium | 18.25mg | 1% | |
| Potassium | 126.64mg | 3% | |
| Total Carbs | 7.54g | 3% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 1.14g | 2% | |
| Vitamin C | 28.3mg | 47% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 10.5mg | 59% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 54.69 Kcal (229 kJ) | ||
| Calories from fat | 23.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 5% | |
|---|---|---|---|
| Cholesterol | 6.06mg | 3% | |
| Sodium | 13.53mg | 1% | |
| Potassium | 93.87mg | 3% | |
| Total Carbs | 5.59g | 3% | |
| Sugars | 1.12g | 6% | |
| Dietary Fiber | 1.32g | 7% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 21mg | 47% | |
| Vitamin A | 0.5mg | 21% | |
| Iron | 7.8mg | 59% | |
| Calcium | 14.5mg | 2% | |
* 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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