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Italian Rice

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YIELD

2 servings

PREP

5 min

COOK

5 min

READY

15 min

Ingredients

3 86.7
OUNCES ML/G CELERY
chopped
1 ⅓ 38.5
OUNCES ML/G SHALLOTS
finely chopped
3 86.7
OUNCES ML/G BROWN RICE
cooked
2 3E+1
TABLESPOONS ML SUNFLOWER OIL
1 ½ 7.5
TEASPOONS ML TARRAGON LEAVES
¼ 1.3
TEASPOON ML DILL WEED
¾ 3.8
TEASPOON ML SALT
¼ 1.3
TEASPOON ML SOY SAUCE, TAMARI
3 86.7
OUNCES ML/G ALFALFA SPROUTS
1 ½ 43.3
OUNCES ML/G CASHEW NUTS
chopped
3 15
TEASPOONS ML APPLE CIDER VINEGAR

Directions

Sauté celery and shallots with brown rice in a skillet with sunflower oil for 5 minutes.

Add herbs, salt, and soy sauce. Transfer to bowl, add sprouts, cashews and cider vinegar.

Mix well and serve at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 378 56% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 945mg 39%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 10%
Sugars g
Protein 15g
Vitamin A 7% Vitamin C 5%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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