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A generous handful of fresh, vibrant herbs combines with lightly sauteed spring vegetables to enliven a savory base of long grain and wild rice. A spritz of fresh lemon juice from accompanying lemon wedges brightens all the flavors.

Recipe Summary

prep:
7 mins
cook:
7 mins
total:
14 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium heat. Add asparagus; cook 3 minutes, stirring occasionally. Add peas, green onions, and pepper; cook 2 minutes, stirring frequently. Stir rice into vegetable mixture; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley and mint. Serve with lemon wedges.

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Nutrients Per Serving:

Calories 152.98
Fat 4.83
Saturated Fat 0.52
Mono Fat 2.5
Poly Fat 0.44
Protein 4.67
Carbohydrates 23.84
Dietary Fiber 2.56
Soluable Fiber 0
Insoluable Fiber 0
Total Sugars 2.7
Added Sugar 0
VItamin A 1588.03
Vitamin C 19.17
Vitamin B1 0.26
Vitamin B2 0.1
Vitamin B3 1
Vitamin B3 - Niacin 3.07
Vitamin B6 0.07
Vitamin B12 0
Vitamin D - IU 0
Folate 87.92
Vitamin K 177.48
Calcium 69.54
Iron 2.74
Magnesium 18.96
Sodium 398.41
Potassium 278.78
Selenium 1.54
Manganese 0.19

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