"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."
- 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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