Lunch

Snap pea and carrot lunch is for Lunch.

Snap pea and carrot lunch takes 15 minutes to prepare.

Snap pea and carrot lunch takes 60 minutes to cook.

Snap pea and carrot lunch makes 5 servings.

The ingredients for Snap pea and carrot lunch are:

Sugar Snap Peas, 16 oz frozen bag
Onions 128 grams chopped
Carrots 397 grams chopped
Celery 170 grams
Cilantro, fresh 5 tbsp
Split Peas .5 cup
Rice - Minute instant brown rice, 0.5 cup
Cardamom, ground, 1 tsp
Cumin seed, 1 tsp
Mustard seed, black, 1 tsp
Better Than Bouillon, Chicken, 1 tbsp
Extra virgin olive oil, 1 1tbsp
garlic, 1 tsp- jar chopped

Here is how you make Snap pea and carrot lunch:

Chop all veggies.Place in large pan with oil and braise.Add garlic, spices and stir until fragrant.Add cilantro and bouillon paste, stir in about 3 cups water. Add split peas while bringing to a boil.Reduce to a simmer for about 20 minutes, stirring occasionally.Add instant rice when vegetables are barely covered with broth and shut off heat.Allow to cool and partition to 5 servings.May chop into small pieces like a chili.Serving Size: 5 1.25 cupsNumber of Servings: 5Recipe submitted by SparkPeople user OVERWORKEDJANET.

The nutritional information for Snap pea and carrot lunch is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 179.4

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 548.9 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 7.7 g
• Protein: 6.6 g

The dietary needs meet for Snap pea and carrot lunch is Low Fat