Yield
Makes 4 Servings

How to Make It

Prepare rice according to package directions.

Heat oil in a large skillet over medium heat. Add asparagus and peppers and sauté 5 minutes, or until crisp, tender. Stir in pine nuts and rice and heat through. Season with salt and pepper, if desired. Serve topped with Parmesan cheese.

Calories: 260 /serving
Total fat: 9 g
Sat. fat: 2 g
Trans fat: 0 g
Cholesterol: 10 mg
Sodium: 90 mg
Carbohydrates: 38 g
Fiber: 4 g
Protein: 9 g

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