Asparagus-Zucchini Rice
Asparagus is a great source of folate, which is important for pregnant women.
This is vegetarian and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Asparagus-Zucchini Rice
Ingredients
Instructions
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Cook the rice according to package instructions. Set aside.
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Trim the asparagus and zucchini, then cut them into bite-sized pieces.
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Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
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Add the asparagus and zucchini to the skillet. Cook for 5 minutes, until tender-crisp.
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Stir in the cooked rice, soy sauce, salt, and black pepper. Cook for another 2 minutes.
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Remove from heat and stir in lemon juice and fresh parsley.
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Let the dish rest for 5 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 45g15%
- Sugars 3g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
