Baked Rice Slice
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 440 mg | (11 %) | ||
| Calcium | 761 mg | (76 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅛ cups Long grain rice
- 1 tsp salt
- 2 cups water
- ¼ cup butter (melted)
- 1 cup grated pecorino romano
- 2 Tbsps chopped onions
- 4 Tbsps chopped parsley
- 1 egg (beaten)
- ½ cup milk
- ¼ tsp peppers
- 4 Tomatoes (sliced)
- To garnish
- Sage
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a baking dish.
2.
Put the rice, salt and water in a pan and bring to a boil. Cover and cook for 15-18 minutes until the water is absorbed. Fluff with a fork and set aside.
3.
Mix together the butter, cheesem onion, parsley, egg, milk and pepper. Stir into the rice and mix well.
4.
Press into the baking dish and top with the tomatoes.
5.
Bake for 35-40 minutes until the tomatoes are browned. Stand for 20 minutes before cutting.
6.
Garnish with sage leaves.
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