- CKD non-dialysis
- 2 cups asparagus
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 1 cup green bell pepper
- 1-1/4 cup zucchini
- 1/2 cup onion
- 2 cups white rice, cooked
- 1/2 teaspoon salt
- 1/2 teaspoon saffron
Chop bell pepper, zucchini and onion.
Prepare white rice according to instructions to make 4 cups.
Fill a 2-quart saucepan with enough water to cover asparagus and broccoli. Boil water and cook asparagus and broccoli for about 4 minutes or until crisp-tender; drain.
- Heat oil in 10” skillet over medium-heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally until onion is crisp-tender.
- Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.