蘆筍花椰菜蘑菇飯

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Prep. 10min

Total 30min

4 人份

Ingredients

蒜頭切薄片
1 粒
甜椒 (任一種類) 切塊，約 2-3 公分
150 - 180 克
新鮮蘑菇一切四
100 克
橄欖油
20 克
綠蘆筍切段，約2-3 公分
100 克
100 克冷凍四季豆
綠花椰菜，切小朵
150 克
番茄切丁
100 克
紅椒粉 (optional)
1 茶匙
鹽
½ 茶匙
胡椒粉
¼ 茶匙
蔬菜高湯塊 (可用於0.5公升)
1
水
200 克
短梗米洗淨，瀝乾
200 克

Difficulty

easy

Nutrition per 1 人份

Sodium 611.1 mg

Protein 10.4 g

Calories 1486.2 kJ / 356 kcal

Fat 7 g

Fiber 11.6 g

Saturated fat 1.5 g

Carbohydrates 71.4 g

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