Spiced Rice
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 1,222 mg | (31 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 48 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 onion
- 1 carrot
- 4 Oranges
- 1 Tbsp sesame oil
- 150 grams cooked Brown rice
- 300 milliliters Vegetable broth
- ½ tsp ground cilantro
- ½ tsp ground Cardamom
- ½ tsp ground cinnamon
- salt
- freshly ground peppers
- 2 Tbsps raisins
- parsley
Preparation steps
1.
Peel onion and cut into thin strips. Rinse, peel and julienne carrots. Squeeze 3 oranges until yielding 150 ml (approximately 5 ounces) of juice.
2.
Saute onion and carrot in hot oil in a saute pan. Rinse rice and add to pan. Saute for about 3 minutes.
3.
Pour vegetable broth and reserved juice into saute pan. Add coriander, cinnamon and cardamom and season with salt and pepper. Cover and simmer on low heat about 40 minutes.
4.
Peel the remaining orange with a sharp knife to remove the pith and membrane. Set aside the orange segments. Place the residual juice in a small bowl and soak the raisins in this liquid.
5.
Season the cooked rice and vegetables with salt and pepper. Stir in the orange segments and raisins. Top with parsley and serve.
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