Saffron Rice with King Prawns
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
458
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Red onion
- 2 garlic cloves
- 2 scallions
- 4 Tbsps olive oil
- 250 grams short grain rice
- 200 milliliters dry white wine
- 500 milliliters Vegetable broth
- 1 generous pinch Saffron (ground)
- salt
- freshly ground peppers
- 8 King prawn
- 1 Red chili pepper
- 2 Tbsps lemon juice
- Cajun seasoning
- Lemon wedge (for garnish)
Preparation steps
1.
Peel and finely dice onion and garlic. Rinse, trim and cut scallions crosswise into thin rings. In a pot, sauté onion, garlic and scallions in 2 tablespoons oil, stirring, until translucent, about 2 minutes. Stir in rice and sauté briefly. Deglaze with wine and broth and stir in saffron. Season with salt and pepper, cover and simmer over low heat, about 20 minutes. Stir occasionally, adding broth as needed.
2.
Rinse prawns and pat dry. Rinse chile and halve lengthwise, remove seeds and ribs, and finely slice. In a hot pan, fry chile and prawns in remaining oil, 2-3 minutes. Sprinkle with salt and lemon juice.
3.
Season rice with Cajun seasoning, salt and pepper. Divide rice among bowls, top with prawns and garnished with lemon wedges.
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