Pork and Ratatouille Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 755 mg | (19 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 onion
- olive oil
- 200 grams Basmati rice
- 500 milliliters Vegetable broth
- 500 grams Pork
- 1 Tbsp Tomato paste
- 1 tsp dried oregano
- salt
- freshly ground peppers
- 1 Eggplant
- 1 Zucchini
- 2 Bell pepper (red and green)
- 2 Tomatoes
- 150 grams Crème fraiche
- 100 milliliters Whipped cream
- 100 grams freshly grated Cheese (such as Emmentaler)
- 2 Tbsps freshly chopped Fresh herbs (rosemary and parsley)
Preparation steps
Peel and finely chop onion. Sauté onion in 1 tablespoon hot oil until translucent. Add rice and deglaze with 200 ml (approximately 1 cup) broth. Cook until rice is somewhat soft and broth has absorbed, about 10 minutes. Remove from the heat.
Sauté pork in 1-2 tablespoons hot oil. Add tomato paste and oregano and deglaze with a little vegetable broth. Remove from the heat and season with salt and pepper.
Rinse, trim and slice eggplant and zucchini. Sprinkle with salt and let stand until vegetables release some liquid, 10 minutes. Pat dry. Rinse and trim bell peppers, halve, remove seeds and ribs, and cut into strips. Rinse tomatoes, cut out stems and cut into slices.
Preheat the oven to 180°C (approximately 350°F) convection. Coat a baking dish with oil.
Transfer rice to dish, then top with meat. Lay vegetables over meat in a fan pattern. Mix together crème fraîche, cream, a little broth and half of the cheese. Season with salt, pepper and chopped herbs. Pour mixture over vegetables and sprinkle with remaining cheese. Bake about 45 minutes, adding extra broth if needed.
