Directions:
- Heat oil in pot over medium heat. Add onion, garlic, and celery. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Add mushrooms; continue cooking until mushrooms are tender, about 5 minutes.
- Add rice and rosemary; stir until coated with oil. Add vegetable stock, squash, and lemon zest strips; increase heat to high and bring to a boil.
- Reduce heat; cover and simmer, stirring occasionally, until rice and squash are tender, about twelve minutes.
- Stir in lemon juice and season to taste.
- Serve topped with cheese. (No cheese for vegan version).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1107.47 Kcal (4637 kJ) | ||
| Calories from fat | 34.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 6% | |
|---|---|---|---|
| Sodium | 37220.07mg | 1551% | |
| Potassium | 1225.92mg | 26% | |
| Total Carbs | 215.45g | 72% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 10.23g | 20% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 212.7mg | 1182% | |
| Calcium | 175.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 174.88 Kcal (732 kJ) | ||
| Calories from fat | 5.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 6% | |
|---|---|---|---|
| Sodium | 5877.42mg | 1551% | |
| Potassium | 193.59mg | 26% | |
| Total Carbs | 34.02g | 72% | |
| Sugars | 0.57g | 14% | |
| Dietary Fiber | 0.74g | 19% | |
| Protein | 1.62g | 20% | |
| Vitamin C | 3.2mg | 34% | |
| Iron | 33.6mg | 1182% | |
| Calcium | 27.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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