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Savoury Rice and Roasted Veggies
TWO KOOKS IN THE KITCHEN17Ingredients
35Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups cooked rice (any kind, Note 1 you will need 1 1/4-1 1/2 cups dry rice)
- 2 large carrots (shaved into strips with a vegetable peeler)
- 3 cups peppers (roughly chopped, use varied colours)
- 2 cups mushrooms (small whole mushroom, sliced or pieces)
- 6 spring onions (roughly chopped)
- 1 1/2 cups grape tomatoes
- 2 cups asparagus peas (roughly chopped, Optional If very thin, add half way through roasting.)
- 1/4 cup olive oil
- salt
- pepper
- lemon wedges (for garnish, optional)
- 2 tsp. paprika (smoked or regular)
- 1 1/2 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. curry powder
- 1 Tbsp. fennel (or dill or thyme if preferred)
- 2 Tbsp. butter (or substitute with olive oil)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium310mg13% |
| Potassium1610mg46% |
| Protein13g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber27g108% |
| Sugars6g |
| Vitamin A160% |
| Vitamin C90% |
| Calcium40% |
| Iron140% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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