Spring Vegetable Rice Recipe

"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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  • 1 tablespoon olive oil
  • 1 1/3 cups 1 1/2-inch pieces fresh asparagus
  • 2/3 cup frozen green peas, thawed
  • 1/2 cup sliced green onions
  • 1/8 teaspoon black pepper
  • 1 (8.8 ounce) package UNCLE BEN’S® READY RICE® Long Grain & Wild Rice
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons chopped fresh mint
  • Lemon wedges
  • Directions

  • Prep
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  • Ready In
    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.


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

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