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Nutrition info - Recipes

Sautéed Veggies with Rice

Rice takes the lead in this dish. However, you can pretty much use whichever vegetables you see fit -- from carrots to spinach to mushrooms. Just take your pick of produce.


Sautéed Veggies with Rice

Ingredients

For 4 people

  • 1 tablespoon(s) vegetable oil
  • 2 cup(s) chopped onion
  • 1/2 tablespoon(s) dried basil
  • 1 cup(s) diced red bell pepper
  • 1 cup(s) thinly sliced carrot
  • 4 cup(s) torn spinach
  • 1 cup(s) chopped mushrooms
  • 1/4 teaspoon(s) salt
  • 3 garlic cloves, minced
  • 2 tablespoon(s) low-sodium soy sauce
  • 1/4 teaspoon(s) black pepper
  • 3 cup(s) hot cooked white rice

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add onion and basil; sauté 2 minutes. Add bell pepper and carrot; sauté 4 minutes. Add spinach, mushrooms, salt, and garlic; sauté 3 minutes or until spinach is wilted. Stir in soy sauce and black pepper. Remove from heat; serve over rice.

Nutrition facts

  • Kcal: 390.65 kcal
  • Fibers (g): 3.92g
  • Sodium (mg): 326.08mg
  • Carbs: 80.14g
  • Fat: 3.87g
  • Saturated fat (g): 0.34g
  • Proteins: 9.6g