Dried Fruit and Nut Rice Dish
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
1014
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,014 cal. | (48 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 33.3 mg | (4,163 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 90.4 μg | (151 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 5 mg | (455 %) | ||
| Niacin | 34.9 mg | (291 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 1,012 μg | (337 %) | ||
| Pantothenic acid | 13.6 mg | (227 %) | ||
| Biotin | 378.7 μg | (842 %) | ||
| Vitamin B₁₂ | 69.3 μg | (2,310 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,033 mg | (26 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 18.6 mg | (124 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 534 mg | |||
| Cholesterol | 856 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1.333 cups Chicken liver (roughly chopped)
- 1 ½ cups Chicken gizzards (roughly chopped)
- 2 Tbsps olive oil
- 2 onions (finely diced)
- ⅔ cup Cranberry
- 2 garlic cloves (finely chopped)
- ground Cumin
- cayenne pepper
- Tabasco sauce
- 1 ½ cups Long grain rice
- 2 ⅔ cups chicken stock
- 4 scallions (cut into rings)
- 2 Tbsps fresh parsley (chopped)
- 1 cup Pecan
Preparation steps
1.
Fry the liver and the stomach in hot oil. Add the onions, cranberries and garlic. Season with cumin, salt, cayenne pepper and Tabasco and add the rice stirring continuously for 1-2 minutes.
2.
Stir in the chicken stock and simmer on a low heat for approx. 20 minutes until the rice has soaked up nearly all the liquid. Add the spring onions, parsley and the nuts and steep for a further 3-4 minutes. Season with salt and cayenne pepper and serve.
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