Recipes

Sauteed Veggies with Rice

Rice takes the lead in this dish. However, you can pretty much use whichever vegetables you see fit -- from carrots to spinach to mushrooms. Just take your pick of produce.
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Cuisine Continental
Servings 4 servings
Calories 1562.58 kcal

Ingredients
  

  • 1 tablespoon(s) vegetable oil
  • 2 cup(s) chopped onion
  • 49/100 tablespoon(s) dried basil
  • 1 cup(s) diced red bell pepper
  • 1 cup(s) thinly sliced carrot
  • 4 cup(s) torn spinach
  • 1 cup(s) chopped mushrooms
  • 1/4 teaspoon(s) salt
  • 3 garlic cloves, minced
  • 2 tablespoon(s) low-sodium soy sauce
  • 1/4 teaspoon(s) black pepper
  • 3 cup(s) hot cooked white rice

Instructions
 

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion and basil; saute 2 minutes.
  • Add bell pepper and carrot; saute 4 minutes.
  • Add spinach, mushrooms, salt, and garlic; saute 3 minutes or until spinach is wilted.
  • Stir in soy sauce and black pepper.
  • Remove from heat; serve over rice.

Nutrition

Calories: 1562.58kcalCarbohydrates: 320.57gProtein: 38.4gFat: 15.46gSaturated Fat: 1.37gSodium: 1304.3mgFiber: 15.68gSugar: 29.6g
Keyword Carrots, Fresh Spinach, Rice, Vegetables
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