Resources | Health News | Therapies | Fitness
Rice and Vegetables
|Makes: 4 servings
2 cups rice (white or brown)
1 cup bean broth
4 tomatoes, chopped (with juice)
1 cup green onions, chopped
1 jalapeno pepper, chopped
1 zucchini, sliced
2 celery stalks, chopped
1 large cooked artichoke heart, chopped
1 large carrot, chopped
1 green pepper, chopped
3 tablespoons garlic, minced
1/2 cup parsley, chopped
1/2 cup basil, chopped
Fresh lemon juice and vinegar
- Bring 2 quarts of water and rice to a boil. Reduce heat to a simmer and cook for approximately 35-45 minutes.
- Boil the bean broth until reduced to 1/3 cup. Pour into the bottom of a serving bowl. Set aside.
- Add all the vegetables and herbs to the bowl. Add rice to vegetables. Stir well.
- Add lemon juice and vinegar to taste.
Serving size: 1/2 cup
Fat: 1.5 g
Cholesterol: 0 mg
Protein: 5 g
Carbohydrates: 25 g
Fiber: 2 g
Sodium: 360 mg
Please feel free to modify these recipes for any dietary needs or special diets.
Recipes || Desserts || Entrees || Salads || Soups || Vegetarian
This information is not intended to be a substitute for professional medical advice. You should not use this material to diagnose or treat a health condition or disease without consulting with your healthcare provider.
Click above for Service Agreement and Contact Information. Accessing this service binds you to terms stated. Advertisements appear throughout this website as a means of funding the site. This site is updated monthly and operates independently of any health associations or organizations. The owner of this site has no medical training and the information presented comes from government resources and health professionals in their respected fields.
Home Page: Personal Health Zone
| We comply with the HONcode standard for
trustworthy health information:|