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Prep 25min
Total25min
Ingredients10
Servings4
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Ingredients
4
cups hot cooked instant rice or couscous (cooked as directed on package, omitting margarine and salt)
1
teaspoon olive oil
3
carrots, sliced (about 1 cup)
1
small onion, cut into 8 wedges
1
lb. fresh asparagus spears, cut into 1-inch pieces
1
(8-oz.) pkg. fresh whole mushrooms, quartered
1/3
cup water
1
teaspoon grated lemon peel
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
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Steps
1
While rice is cooking, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add carrots and onion; cook and stir 2 minutes. Add asparagus and mushrooms; cook and stir 4 minutes or just until asparagus is crisp-tender.
2
Stir in water, lemon peel, thyme and pepper. Cover; cook over medium heat for 2 to 3 minutes or until vegetables are crisp-tender. Serve over rice.
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Nutrition Facts
Serving Size:1 Serving
Calories
250
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
30mg
1%
Total Carbohydrate
49g
16%
Dietary Fiber
6g
24%
Sugars
7g
Protein
8g
% Daily Value*:
Vitamin A
320%
320%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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