• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.

    Ingredients

    • Coarse salt and freshly ground black pepper
    • 3 thyme sprigs
    • 3 bay leaves
    • 1/2 cup fresh or frozen shell beans, such as small butter or fava beans
    • 1 3/4 cups Frank Stitt's Chicken Stock or store-bought low-sodium chicken stock
    • 3 tablespoons unsalted butter
    • 1 small onion, finely chopped
    • 1 carrot, peeled and finely chopped
    • 1 rib celery, finely chopped
    • 1 mint sprig
    • 1 cup basmati rice
    • 1/2 cup mint leaves
    • Mint Oil, for drizzling (optional)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 348 % Daily Value *
    • Total Fat: 9 g 13.83%
    • Saturated Fat: 5 g 27.19%
    • Trans Fat: 0 g %
    • Cholesterol: 23 mg 7.63%
    • Sodium: 94 mg 3.91%
    • Calcium: 38 mg 3.84%
    • Potassium: 271 mg 7.74%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.14%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 56 g %
    • Dietary Fiber: 6 g 23.65%
    • Sugar: 4 g
    • Protein: 10 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 7.25%
    • Vitamin C 10.17%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

    OTHER RECIPES YOU MAY LIKE