Saffron Rice with Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
489
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 60.4 μg | (101 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Cashews (chopped)
- Cinnamon stick (a small piece)
- 4 green Cardamom
- 2 cloves
- 4 carrots
- 1 Leek
- 1 sm can Saffron
- 2 Tbsps Ghee
- 300 grams Basmati rice
- 150 grams Peas (frozen)
- 600 milliliters vegetable stock
- salt
- freshly ground peppers
Preparation steps
1.
Toast cashews in a dry pan and set aside. Peel carrots and dice finely. Rinse leek, trim and cut into strips. Mix saffron with 2 tablespoons hot water.
2.
Cook rice according to package instructions.
3.
Sauté carrots in clarified butter while stirring. Add leek and frozen peas and sauté while stirring. Stir in the rice. Add saffron, cinnamon, cardamom and cloves, then pour in the stock. Bring to a brief boil, then reduce the heat, cover and simmer over low heat for about 3-4 minutes. Remove from the heat and remove spices. Stir in cashews and season with salt and pepper. Serve in bowls.
