4 Serves
62 Mins
Heat the olive oil in a large pot over medium heat.
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Vitamin E
4 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
82 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
400 mg / 420 mgPhosphorus
1007 mg / 1,250 mgPotassium
931 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Add the rice to the pot and toast it in the olive oil until lightly golden and fragrant.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and cover to simmer for 18 to 20 minutes.
While the rice simmers, prepare and sauté your assorted colorful vegetables in a separate frying pan until tender-crisp.
Remove the rice from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.
Serve the fluffy rice in bowls topped with the sautéed colorful vegetables.
7
g67
g58
g
