large onions, chopped (2 cups)
cloves garlic, finely chopped
cup uncooked basmati or regular long-grain rice
can (14 ounces) quartered artichoke hearts, drained
cups dry white wine or fat-free vegetable broth
bag (1 pound) cauliflower, carrots and snow pea pods (or other combination),
cup frozen sliced bell peppers (from 16-ounce bag)
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat.
Cook onions and garlic in skillet about 5 minutes, stirring occasionally, until onions
Stir in rice and artichoke hearts. Cook 3 minutes, stirring occasionally. Stir in wine
and salt. Heat to boiling; reduce heat. Cover and simmer about 10 minutes. Stir in
vegetables. Cover and cook about 5 minutes or until liquid is absorbed.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- 1 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
We calculated the nutrition of this recipe at the time it was created on 09/05/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.