Ingredients
4 servings brown rice (½ cup cooked per serving)
1 tsp. extra-virgin olive oil
1 large shallot, minced (about 1 cup)
1 pound fresh asparagus, woody ends discarded and cut into ½-inch pieces (about 4 cups)
2 cups fresh or frozen peas
2 tbsp. fresh parsley
1 tbsp. fresh chives
1 tbsp. lemon zest (from about 1 lemon)
2 tbsp. fresh lemon juice (from about ½ lemon)
1½ tsp. honey
1 tsp. sea salt
½ tsp. freshly ground black pepper
¼ cup crumbled reduced-fat feta cheese
Directions
- Cook rice according to directions.
- Heat a large, nonstick sauté pan over high heat for one minute. Reduce to medium, add olive oil and heat for one minute.
- Add minced shallots, sauté for two to four minutes until soft and just starting to brown.
- Add asparagus and peas. Sauté for six to eight minutes, stirring until thoroughly cooked.
- Add parsley, chives, lemon zest, lemon juice, honey, sea salt, and black pepper. Stir frequently for two minutes until cooked.
- Toss with cooked rice, then top with feta cheese. Serve immediately.
Per Serving
Serves four; serving size is 1 cup of vegetables and ½ cup of rice. Each serving provides: 271 calories, 4 g total fat (1 g saturated fat, 0 g trans fat), 5 mg cholesterol, 773 mg sodium, 50 g total carbohydrate, 8 g dietary fiber, 11 g total sugars, 12 g protein.
