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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a 2-quart saucepan with enough water to cover asparagus and broccoli. Boil water and cook asparagus and broccoli for about 4 minutes or until crisp-tender and drain. | 2. Heat oil in 10-inch skillet over medium-heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally until onion is crisp-tender. | 3. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	2	cups		53.6	10.3984	5.896	0.3216
broccoli floret	3	cups		-	-	-	-
bell pepper	1	cup	chopped	-	-	-	-
zucchini	1 1/4	cups	chopped	26.35	4.8205	1.8755	0.496
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
brown rice	4	cups	cooked	2294.16	483.3536	45.6936	17.5696
salt	3/4	teaspoon		-	-	-	-
saffron	1/2	teaspoon	ground	1.085	0.2288	0.04	0.0205

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.