Pilaf with Vegetables, Almonds, and Chiles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams Basmati rice
- 2 carrots
- 1 Zucchini
- 2 shallots
- 2 garlic cloves
- 3 Tbsps butter
- 75 grams Almond slivers
- salt
- freshly ground peppers
- 800 milliliters Vegetable broth
- 2 Tbsps Currants
- 150 grams Peas (frozen)
- 1 pc Cinnamon stick
- 2 cloves
- 3 dried chili peppers
- ¼ tsp ground Cardamom
Preparation steps
Rinse rice thoroughly in a sieve under cold running water. Peel and slice carrots. Rinse zucchini and cut in half first lengthwise and then into slices. Peel shallots and garlic and chop finely.
Heat 2 tablespoons of butter in a pan and stir-fry the almonds for 1–2 minutes. Add carrots and zucchini and continue to sauté. Remove from heat and season with salt and pepper.
In a Dutch oven with the remaining butter, sweat the onions and garlic. Add the cinnamon, cloves, chile peppers, and cardamom and sauté briefly. Mix in the rice and sauté, stirring, for about 4 minutes. Then pour in the broth and add the almonds, carrots, zucchini, currants, and frozen peas. Stir and season with salt and pepper. Bring to a boil, cover, and simmer gently without stirring over low heat about 20 minutes.
To serve, fluff up the pilaf with a fork and arrange on plates.
