Vegetable Rice
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
367
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 580 mg | (15 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams cooked Brown rice
- 1 sm stalk Leeks
- 1 yellow paprika
- 2 carrots
- 1 Tbsp sesame oil
- 1 generous pinch dried marjoram
- 50 grams fresh soybean sprout
- salt
- peppers
- 100 milliliters Vegetable broth
- marjoram (for garnish)
Preparation steps
1.
Cook the rice in plenty of salted water for about 30 minute, or until tender.
In the meantime, rinse the leek and cut into rings.
2.
Rinse the peppers, cut in half, remove the seeds, remove the white interior and cut into strips. Peel the carrots and cut into slices. Sauté the vegetables in oil, then pour in broth. Add the marjoram, cover, and simmer over medium heat for about 5 minutes.
Rinse the sprouts and pat dry. Drain the rice, then mix with the sprouts into the vegetables and season with salt and pepper. Spoon into small bowls and serve garnished with marjoram.
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