Directions:
- In a skillet, saute basil and butter for one minute; then add chicken stock and bring to a boil.
- Stir in the rice and carrot.
- Reduce heat; cover and simmer for 10 minutes.
- Add zucchini slices and simmer another 10 minutes or until zucchini is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.95 Kcal (1084 kJ) | ||
| Calories from fat | 77.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.62g | 13% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 185.26mg | 8% | |
| Potassium | 170.97mg | 4% | |
| Total Carbs | 40.29g | 13% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 5.51g | 11% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 117.67 Kcal (493 kJ) | ||
| Calories from fat | 35.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 13% | |
|---|---|---|---|
| Cholesterol | 6.94mg | 5% | |
| Sodium | 84.19mg | 8% | |
| Potassium | 77.69mg | 4% | |
| Total Carbs | 18.31g | 13% | |
| Sugars | 0.57g | 5% | |
| Dietary Fiber | 1.09g | 10% | |
| Protein | 2.5g | 11% | |
| Vitamin C | 0.9mg | 3% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.3mg | 3% | |
| Calcium | 22.6mg | 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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