Lemony Rice with Asparagus & Pistachios
Serves 1
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- salt to taste
- red pepper flakes to taste
- fresh ground black pepper to taste
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons extra virgin olive oil
- 1 cup chopped asparagus (1 1/2-inch pieces)
- 1/3 cup grated carrots
- 1 cup cooked brown rice (i use refrigerated leftover rice)
- 2 tablespoons toasted pistachios plus more for garnish
- Carbohydrate 51.312851664561 g
- Cholesterol 0 mg
- Fat 4.94915999345699 g
- Fiber 4.79216655414974 g
- Protein 4.98969999990728 g
- Saturated Fat 0.783824665763207 g
- Serving Size 1 1 (265g)
- Sodium 3519.87099999962 mg
- Sugar 46.5206851104112 g
- Trans Fat 0.252742999822815 g
- Calories 268 calories
1. Heat the oil in a medium-sized nonstick pan over medium heat. 2. Saute the asparagus until just tender, about four minutes. Cooking times will vary depending on the thickness of your asparagus. 3. Add the carrots and red pepper flakes to the pan, then cook for another minute. 4. Sitr in the rice and cook for a couple minutes, until the rice is hot. 5. Remove from heat. 6. Stir in the lemon juice, black pepper, salt, and pistachios.
