Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico
|
       |
|
 |
Asparagus Stir-Fry |
|
Serves: 4 Print this RecipePrep Time: 25 minutes - Yield: 4 servings 2 cups uncooked instant rice 2 cups water 1 teaspoon olive oil 3 carrots, sliced (about 1 cup) 1 small onion, cut into 8 wedges 1 pound fresh asparagus spears, cut into 1-inch pieces 1 (8-ounce) package fresh whole mushrooms, quartered 1/3 cup water 1 teaspoon grated lemon peel 1/4 teaspoon dried thyme leaves 1/4 teaspoon pepper nutritional information for this recipe
1. Cook rice in water as directed on package. 2. Meanwhile, 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. 3. 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. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 250 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 30 mg 1% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 6 g 24% * Sugars: 7 g * Protein: 8 g * Vitamin A: 320% * Vitamin C: 25% * Calcium: 6% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 2 Vegetable or 2 1/2 Carbohydrate, 2 Vegetable See Cook's Note: Asparagus Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like. Enjoy more recipes like this! Fresh Tomato Basil Sauce over Pasta Linguine With Red Pepper Pesto Penne Provencal Fettuccine Alfredo Low-Fat Alfredo Sauce over Fettuccine Spicy Corn and Zucchini with Ramen Noodles New Potato, Pasta and Vegetable Stir-Fry Five-Spice Mushroom and Broccoli Stir-Fry Ravioli with Salsa-Black Bean Sauce Linguine with Roasted Vegetables Chunky Marinara Sauce Veggie Kabobs with Cumin-Scented Couscous Pesto Vegetable-Filled Manicotti Spinach and Tofu Manicotti Spinach Gnocchi Grown-Up Mac and Cheese Spinach Lasagna Creamy Mushroom Lasagna with Fresh Tomatoes Potatoes Curry Eggs Foo Yong Polenta Wedges with Spaghetti Sauce Mediterranean Pasta Torte Thai Tofu and Vegetables in Peanut Sauce Jerked Tofu and Vegetable Packets Tofu Piccata Vegetarian Fajitas Black Bean Enchiladas Lentil Rice Loaf Coconut Curried Vegetables with Rice Vegetable and Bean Polenta Pie Quesadillas Garden Vegetable Quesadillas Spinach Potato Loaf Vegetarian Fried Rice Mexican Rice and Veggie Skillet Asparagus Risotto Asparagus Stir-Fry Cheesy Rice Casserole Portobello Muffuletta Sandwiches Hummus Sandwiches Powerful Peanut Butter Sandwiches Hearty Grain Burgers Spicy Bean Burgers Curried Tofu Salad Sandwiches Roasted Vegetable Sandwiches with Spicy Green Chile dressing Cheese and Veggie Wraps Cook's Note: Tofu Cook's Note: Asparagus |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
