- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2004
Ingredients
Method
In saucepan, bring vegetable stock, salt and pepper to boil. Add rice and red pepper. Reduce heat, cover and simmer until liquid is absorbed, 15 minutes.
Add fresh parsley; fluff with fork.
Nutritional facts <b>Per serving:</b> about
- Sodium 541 mg
- Protein 5 g
- Calories 244.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 52 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 12.0
- Vitamin C 85.0
