Brown Rice and Quinoa Pilaf

Nutrition Facts

Serving Size 6 OZ
Calories 164
Calories from Fat 1.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 7.6g
12%
Sat. Fat 1g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 484.1mg
21%
Tot. Carb. 20.1g
6%
Dietary Fiber 1.8g
5%
Sugars 3.4g
   Includes 1.1g Added Sugars
0%
Protein 2.7g
Vitamin D - 0mcg - 0%
Calcium - 9.7mg - 1%
Iron - 0.9mg - 12%
Potassium - 267.3mg - 6%
INGREDIENTS: Veggie Stock (WATER, REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric )), BROWN RICE (long grain parboiled brown rice), ORGANIC QUINOA INCA RED (organic whole grain quinoa (pasankalla variety) ), FRESH RED ONION, FRESH CELERY, SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), CUMIN (cumin)
ALLERGENS: Soybeans
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.