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Add a photoServings: 4
Ingredients
- 1 c. Carrots
- 2 c. Sweet potatoes
- 1 c. Tomatoes
- 1 c. String beans
- 1 c. Peas
- 1/2 tsp Salt
- 1 dsh Pepper
- Â Â Stock
Directions
- 1. Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans in 1-inch lengths. Shell peas.
- 2. Leave the cooked rice still in its pot and stir in the vegetables, salt and pepper. Then cook, covered, 5 min more over medium heat.
- 3. Reduce heat to low and cook, covered, another 30 min. (If necessary, add in a small amount of stock to keep the mix moist.) Then serve.
- VARIATION: For the vegetables, substitute asparagus, Chinese cabbage, Chinese white turnips and spinach.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 366mg | 15% |
| Potassium 535mg | 15% |
| Total Carbs 26.33g | 7% |
| Dietary Fiber 7.5g | 25% |
| Sugars 5.02g | 3% |
| Protein 5.27g | 8% |
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