Directions:
- In a large nonstick skillet, saute walnuts in 1 teaspoon oil for 2 minutes or until lightly toasted. Remove and set aside.
- In the same skillet, saute red pepper and broccoli in remaining oil for 1 minute. Add the zucchini and yellow squash; saute 1 minute longer. Stir in the peas, water, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
- Combine the rice and parsley on a serving platter or in a serving bowl. Top with vegetable mixture and toasted walnuts. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.52 Kcal (417 kJ) | ||
| Calories from fat | 36.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 6% | |
|---|---|---|---|
| Sodium | 310.87mg | 13% | |
| Potassium | 163.15mg | 3% | |
| Total Carbs | 12.6g | 4% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 33.9mg | 56% | |
| Iron | 1mg | 6% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 105.26 Kcal (441 kJ) | ||
| Calories from fat | 38.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 6% | |
|---|---|---|---|
| Sodium | 328.81mg | 13% | |
| Potassium | 172.57mg | 3% | |
| Total Carbs | 13.33g | 4% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 4g | 8% | |
| Vitamin C | 35.8mg | 56% | |
| Iron | 1.1mg | 6% | |
| Calcium | 16.8mg | 2% | |
* 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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