Recipes

Recipe: Vegetables and Rice Skillet

Apr 6, 2015

Makes: 3, 3/4 cup servings


Calories: 135; Cholesterol: 5 mg; Carbohydrates: 28 g; Potassium: 160 mg; Calcium: 26 mg; Fat: 2 g; Sodium: 20 mg; Protein: 2 g; Phosphorous: 60 g; Fiber: 1 g

Ingredients

  • 1 medium onion (chopped)
  • 1 tablespoon unsalted butter
  • 2 medium carrots (sliced)
  • 2 cups cauliflower (flowerets)
  • 1 cup uncooked rice
  • 2 garlic cloves (minced)
  • 1 1/2 cups low sodium chicken broth
  • 1 tablespoon fresh parsley (minced)
  • 1/4 teaspoon pepper

Directions

  1. In a large nonstick skillet over medium heat,
  2. saute onion in butter until tender.
  3. Add carrots and cook for 5 minutes. Stir in the
  4. cauliflower, rice and garlic. Add broth and bring
  5. mixture to a boil.
  6. Reduce heat and simmer covered for 20-25
  7. minutes or until rice is tender. Remove from heat,
  8. stir in parsley and pepper. Serve.

Categories: Recipes