Belly Full · by Amy Flanigan
Mixed Veggies and Rice
NUTRITION · PER SERVING28M COOK
CAL 12%·PRO 11%
CARBS 44G72% OF CAL
2G FIBER1G ADDED1G INTRINSIC40G OTHER1G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple side of rice cooked with mixed vegetables and seasonings in vegetable broth. A versatile, easy complement to any meal.
sideamericangrain bowlgluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked long grain white rice
- 2 cups low-sodium vegetable broth
- 3/4 cup frozen mixed vegetables ((carrots, green beans, corn, and peas - no need to thaw))
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 2 tablespoons butter
At a glance
PER SERVING · TIME 28M
CAL 12%·PRO 11%
CARBS 44G72% OF CAL
2G FIBER1G ADDED1G INTRINSIC40G OTHER1G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 23m
- Sodium
- 174mg
- Total sugar
- 1g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 29mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.