Vegetable Rice Medley Recipe

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Vegetable Rice Medley
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Ingredients:

Directions:

  1. In a saucepan, bring the broth, water, summer squash, zucchini, salt and dill weed to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Stir in the tomato and Parmesan cheese. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 361.7 Kcal (1514 kJ)
Calories from fat 27.41 Kcal
% Daily Value*
Total Fat 3.05g 5%
Cholesterol 6.6mg 2%
Sodium 876.84mg 37%
Potassium 490.75mg 10%
Total Carbs 65.87g 22%
Sugars 1.18g 5%
Dietary Fiber 4.31g 17%
Protein 14.9g 30%
Vitamin C 26.5mg 44%
Iron 28.3mg 157%
Calcium 873.4mg 87%
Amount Per 100 g
Calories 122.34 Kcal (512 kJ)
Calories from fat 9.27 Kcal
% Daily Value*
Total Fat 1.03g 5%
Cholesterol 2.23mg 2%
Sodium 296.59mg 37%
Potassium 165.99mg 10%
Total Carbs 22.28g 22%
Sugars 0.4g 5%
Dietary Fiber 1.46g 17%
Protein 5.04g 30%
Vitamin C 9mg 44%
Iron 9.6mg 157%
Calcium 295.4mg 87%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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