Corn and Zucchini with Long-Grain and Wild Rice
Citrus Salad
Ingredients
- 2 cups long-grain and wild rice blend
- 1 Tbsp olive oil
- 2 zucchini, cut into half-moons
- 1 (12-oz) pkg frozen corn kernels, thawed
- ½ cup thinly sliced red onion
- 1 (15-oz) can low-sodium cannellini beans, drained and rinsed
- 2 Tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp crushed red pepper
Instructions
- Cook rice blend according to package directions.
- Heat oil in skillet over medium-high heat. Sauté zucchini, corn, and onion 5 minutes; add beans and cook 2 minutes until thoroughly heated. Stir in nutritional yeast, salt, garlic powder, and red pepper.
- Serve vegetable mixture over rice.
Side Dish Ingredients
- 4 oranges, peeled and sectioned
- 2 red grapefruit, peeled and sectioned
- ⅓ cup pomegranate seeds (arils)
- ½ cup chopped walnuts
Side Dish Instructions
- Combine all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
360
|
158
|
518
|
| Fat (g) | 4 | 7 | 11 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 12 | 3 | 15 |
| Carb (g) | 72 | 25 | 97 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 971 | 1 | 972 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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