Savoury Rice Dish with Spinach
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
702
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 702 cal. | (33 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 119 g | (79 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
more nutritional values
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 111 μg | (185 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,129 mg | (28 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 Leek (finely chopped)
- 2 cloves garlic cloves (chopped)
- 3 ½ cups vegetable stock
- 2.333 cups Rice (rinsed)
- 2 pinches Saffron
- 2 Sweet potato (peeled and finely diced)
- 1 cup canned chickpeas (drained and rinsed)
- 4 cups Spinach (washed and stalks removed)
- 2 Tbsps butter
Preparation steps
1.
Heat the oil in a large pan and gently cook the leeks and garlic for 5 minutes.
2.
Add the stock, bring to a boil then add the rice and the saffron. Simmer gently for 10 minutes.
3.
Add the sweet potato and chickpeas and simmer for 15 minutes or until the rice has absorbed most of the liquid. Add a little water if necessary.
4.
Tear the spinach and add to the pan, cook for 2 minutes then season with salt and pepper.
5.
Stir in the butter and serve.
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