Arugula-Olive Rice

0
Average: 0 (0 votes)
(0 votes)
Arugula-Olive Rice
share Share
print
bookmark_border Copy URL
Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
668
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie668 kcal(32 %)
Protein13.92 g(14 %)
Fat31.63 g(27 %)
Carbohydrates80.78 g(54 %)
Sugar added0 g(0 %)
Roughage5.38 g(18 %)
Vitamin A118.33 mg(14,791 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.26 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate19.75 μg(7 %)
Pantothenic acid0.19 mg(3 %)
Biotin1.71 μg(4 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C6.1 mg(6 %)
Potassium155.62 mg(4 %)
Calcium201.48 mg(20 %)
Magnesium19.49 mg(6 %)
Iron1.61 mg(11 %)
Iodine0.75 μg(0 %)
Zinc0.58 mg(7 %)
Saturated fatty acids8.53 g
Cholesterol23.76 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic
80 milliliters olive oil
2 tablespoons butter
350 grams Arborio rice
125 milliliters dry white wine
1 liter Vegetable broth (or chicken stock)
40 grams oil-packed, sun-dried tomatoes
50 grams freshly grated Parmesan
salt
peppers
40 grams Arugula
100 grams pitted Olives (green and black)
lemon juice
caperberry (for garnish)
How healthy are the main ingredients?
OliveParmesantomatoArugulaoniongarlic

Preparation steps

1.

Peel the onion and garlic and finely chop. Heat 1 tablespoon olive oil and 1 tablespoon butter in a pan and saute the onion with the garlic until translucent. Add the arborio rice and also sauté briefly. Add the white wine and pour in enough broth to cover the rice grains. Cook 15-20 minutes, stirring occasionally, until the rice is cooked, but still has light bite. Chop the tomatoes and stir into the rice during the last 5 minutes of cooking. Stir in the remaining butter and the Parmesan. Season with salt and pepper.

2.

Rinse the arugula, shake dry, trim and finely chop. Finely chop the olives and mix with the remaining oil and add to the arugula. Season with salt, pepper and lemon juice.

3.

Spoon the rice into rings (about 6 cm)(approximately 2 1/4 inches) in diameter on plates, remove the rings and serve garnished with arugula, olive oil and capers.