Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Saffron | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 cup vegetable broth
- 1/4 cup olive oil
- 1 tomato, diced
- 1 small onion, diced
- 2 tbsp minced garlic
- 1 pinch saffron threads
- 2 cup aborio rice
- 1/2 cup mushrooms, quartered
- 1/2 cup sliced asparagus
- 1/2 cup diced zucchini
- 1/2 cup diced yellow squash
- 1/2 cup diced red bell pepper
- 1/4 cup broccoli florets
- =
Directions
Bring the stock to a boil, and then turn off hrat. Meanwhile heat the olive oil over medium heat in a large saucepan. Saute the tomato, onion, and garlic until the onion is tramslucent, about 5 minutes. Stir in the saffron. Add the rice, and stir to coat with oil. Ladle hot stock over the rice until covered. Simmer, stirring constantly, until stock is absorbed. Repeat until stock is used up or the rice is cooked (slightly al dente), 15-20 minutes. Stir in the mushrooms, asparagus, zucchini, yellow squash, red pepper, and broccoli. Turn off the heat and cover the pan until the vegetables are warmed through. nutritional info per serving: 556 cal; 17g pro, 83g carb, 16g fat(26%) exchanges: 2 veg, 4.9 bread, 1 meat, 2.7 fat