Recipe: Nutrition
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Directions
Prep Time
15 minutes
Cook Time
40 minutes
Ready in
55 minutes
- In a large skillet heat 2 teaspoons of the oil over medium heat 1 minute or until hot. Add onion; cook 3 to 5 minutes or until softened. Add sweet potatoes and thyme; cook 8 to 10 minutes or until potatoes are tender. Remove from skillet; set aside.
- Meanwhile, in a saucepan heat broth over medium heat; reduce heat to medium-low; simmer.
- Add remaining 2 teaspoons oil to skillet; stir in rice and 1/2 cup of the broth. Cook, stirring, until broth is absorbed. Stir in broth 1/2 cup at a time; cook and stir until each addition of broth is absorbed. Continue to cook and stir just until rice is creamy.
- Add sweet potato mixture to skillet; stir. Cook over medium heat 1 to 2 minutes or until heated through. Spoon into 6 bowls, sprinkle with Parmesan, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 290, Calories Fat 70, Total Fat 8g, Saturated Fat 2g, Cholesterol 5mg, Sodium 430mg, Carbohydrate 46g, Protein 9g
Serving Size | 1 |
Calories | 290 |
Calories Fat | 70 |
Calories (fat) extra | 24 |
Total Fat | 8g |
Total Fat (extra) | 12 |
Saturated Fat | 2g |
Saturated Fat (extra) | 13 |
Cholesterol | 5mg |
Cholesterol (extra) | 2 |
Sodium | 430mg |
Sodium (extra) | 18 |
Potassium | 336mg |
Carbohydrate | 46g |
Carbohydrate (extra) | 15 |
Fiber | 3g |
Fiber (extra) | 12 |
Sugars | 4g |
Protein | 9g |
Omega3 | 0g |
Vitamin A | 1096IU |
Vitamin A (extra) | 22 |
Vitamin C | 6mg |
Vitamin C (extra) | 11 |
Iron | 1mg |
Iron (extra) | 6 |