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Spring Vegetable Rice

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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."
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Ingredients

14 m servings
Original recipe yields 4 servings

Directions

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  1. 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.

Footnotes

  • 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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