- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2006
Ingredients
Method
In saucepan, heat oil over medium heat; fry onion and tarragon, stirring occasionally, until onion is softened, about 3 minutes. Stir in rice.
Add vegetable stock, 1 cup (250 mL) water and salt. Reduce heat to low; cover and simmer for 15 minutes.
With fork, stir in carrot and peas; simmer, covered, until carrot and rice are tender and liquid is absorbed, about 10 minutes. Add lemon juice and pepper; toss with fork.
Nutritional facts <b>Per serving:</b> about
- Sodium 417 mg
- Protein 5 g
- Calories 235.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 44 g
%RDI
- Iron 5.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 48.0
- Vitamin C 7.0
