Directions:
- In a pot over medium-high heat, combine the water and rice. Bring to a boil. Reduce the heat, cover, and simmer for 30 minutes, or until the rice is cooked. Set aside.
- In a large frying pan over medium heat, combine the mushrooms, onions, and 3/4 cup of the broth. Bring to a boil and cook, stirring often, until the liquid evaporates and the vegetables are browned.
- Add the remaining broth and the asparagus. Cook until the asparagus is tender. Remove from the heat.
- In a large bowl, whisk together the olive oil and vinegar and toss with the rice and vegetables to coat. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.46 Kcal (1396 kJ) | ||
| Calories from fat | 54.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 487.91mg | 20% | |
| Potassium | 833.32mg | 18% | |
| Total Carbs | 60.31g | 20% | |
| Sugars | 8.18g | 33% | |
| Dietary Fiber | 5.56g | 22% | |
| Protein | 11.3g | 23% | |
| Vitamin C | 13.5mg | 23% | |
| Iron | 6.3mg | 35% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 62.98 Kcal (264 kJ) | ||
| Calories from fat | 10.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 9% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 92.16mg | 20% | |
| Potassium | 157.4mg | 18% | |
| Total Carbs | 11.39g | 20% | |
| Sugars | 1.54g | 33% | |
| Dietary Fiber | 1.05g | 22% | |
| Protein | 2.13g | 23% | |
| Vitamin C | 2.6mg | 23% | |
| Iron | 1.2mg | 35% | |
| Calcium | 13mg | 7% | |
* 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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