Rating: 3 stars
2 Ratings
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  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This filling, Asian-inspired side dish is designed for leftovers and improvisation based on the odds and ends in your refrigerator. You can substitute other crunchy vegetables such as parsnips and fennel for the carrot and bell pepper.

Recipe by Cooking Light October 1999


Recipe Summary test

4 servings (serving size: 3/4 cup vegetables and 3/4 cup rice)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and basil; sauté 2 minutes. Add bell pepper and carrot; sauté 4 minutes. Add spinach, mushrooms, salt, and garlic; sauté 3 minutes or until spinach is wilted. Stir in soy sauce and black pepper. Remove from heat; serve over rice.


Nutrition Facts

271 calories; calories from fat 18%; fat 5.4g; saturated fat 1g; mono fat 1.5g; poly fat 2.4g; protein 7.9g; carbohydrates 50.2g; fiber 8.1g; iron 3.5mg; sodium 454mg; calcium 112mg.