Basmati Rice with Garden Herb Sauce
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
551
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 127 μg | (212 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 311 mg | (8 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 150 grams Basmati rice
- For the herb sauce
- 1 small red chili pepper
- 1 garlic clove
- 1 shallot
- 2 bunches parsley
- 6 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Rinse rice in a sieve under running water, then boil with 1 1/2 times the amount of water and salt in a covered pot about 20 min. at low heat to swell.
2.
For the sauce, rinse parsley, shake dry, pluck leaves from the stems and finely chop them. Peel shallot and garlic and finely chop. Rinse chile, cut in half lengthwise, remove the seeds, remove ribs and also finely chop.
3.
Sauté shallot, garlic and chile in hot olive oil until transparent, add parsley and let sauté briefly, add lemon juice, stir vigorously, season with salt and pepper and allow to cool.
4.
Serve rice with herb sauce on plate.
