Yellow Rice with Fish Fillets
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
519
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 268 μg | (134 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Saffron
- 0.333 cup dry white wine
- 2 shallots (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps vegetable oil
- 1 ½ cups short grain rice
- ½ tsp Curry powder
- 2 cups vegetable stock
- 4 Red mullet fillets (depending on size, without heads, ready-to-cook)
- 2 Tbsps olive oil
- lemon juice
Preparation steps
1.
Dissolve the saffron in the wine and fry the shallots and garlic in hot oil. Add the rice and curry and fry for a few minutes.
2.
Sieve the saffron wine into the pan, top up with the stock and stir into the rice. Cook for around 15 minutes, stirring occasionally until the rice is al dente.
3.
Season the fish with salt and ground black pepper. Fry in hot oil on all sides for around 4 minutes then remove from the heat, drizzle with lemon juice, cover and leave to steep for 2 minutes. Serve on top of the rice.
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