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Vegetable Medley

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Green Giant®

Simply Steam® Garden Vegetable Medley

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Sugar Snap Peas and Rice

Substitution

You can use regular long-grain white rice instead of the brown rice. Reduce the water to 1 1/3 cups and reduce the cooking time to 15 to 20 minutes.

C the Peppers

Bell peppers, regardless of their color, provide vitamin C also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.

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Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice. From eatbetteramerica.

Prep Time:20 min

Start to Finish:1 hr 10 min

makes:6 servings (about 3/4 cup each)

1 1/2	cups water
1/2	teaspoon salt
1/4	teaspoon dried thyme leaves
2/3	cup uncooked regular brown rice
1	teaspoon vegetable oil
1/2	cup chopped onion (1 medium)
1	clove garlic, finely chopped
1	medium red bell pepper, seeded, cut into thin bite-size strips
2	cups Green Giant® SELECT® frozen sugar snap peas
2	tablespoons water

1.	In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
2.	In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
3.	Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 120 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 22g (Dietary Fiber 4g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 25%; Vitamin C 30%; Calcium 4%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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