Fresh puttanesca with brown rice
Nutrition Facts
Serving Size About 2 cups
Calories 250
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 6 g | |
| Sodium | 182 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 5 g | |
| Protein | 5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This robust sauce is traditionally served over pasta, but in this version it's served over brown rice.
Ingredients
(Serves 4)- 4 cups chopped ripe plum tomatoes
- 4 Kalamata olives, pitted and sliced
- 4 green olives, pitted and sliced
- 1 1/2 tablespoons capers, rinsed and drained
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon minced fresh parsley
- 1/8 teaspoon red pepper flakes
- 3 cups cooked brown rice
Directions
In a large bowl, combine the tomatoes, olives, capers, garlic and oil. Add the basil, parsley and red pepper flakes, stirring to combine.
Cover and let stand at room temperature for 20 to 30 minutes, stirring occasionally. Serve over cooked rice.
Last Updated: July 9th, 2015