Asian Rice and Vegetables Triangles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,647 cal. | (78 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 315 g | (210 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.2 g | (67 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 114.1 μg | (190 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 33.3 mg | (278 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 314 μg | (105 %) | ||
| Pantothenic acid | 9.6 mg | (160 %) | ||
| Biotin | 57.4 μg | (128 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,893 mg | (47 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 510 mg | (170 %) | ||
| Iron | 15.3 mg | (102 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 731 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams short grain rice
- salt
- 2 sheets gelatin
- 10 grams ginger
- 200 grams Romanesco broccoli
- 1 Tbsp soybean oil
- 100 grams Peas (frozen)
- 1 tsp Chinese 5 spice powder
- white peppers
Preparation steps
Combine rice and 750 ml (approximately 2 3/4 cups) of salted water. Bring to a boil and reduce heat. Simmer, covered, for about 20 minutes or until all water is absorbed. Remove from heat.
Line loaf pan with plastic wrap, press rice into pan firmly and let cool.
Soften gelatin in cold water. Peel ginger. Rinse romaneso and divide into florets. Heat oil in a pan and saute ginger. Add romanseco and peas and cook for a few minutes. Add a little water. Simmer, covered, for 5-8 minutes or until soft. Season with 5-spice powder, salt and pepper. Puree vegetables. Squeeze gelatin and melt on low heat in a saucepan. Add 2-3 tablespoons of vegetable puree and mix well. Add gelatin mixture to the rest of vegetable puree. Top rice with vegetable puree and spread to smooth. Cover with aluminum foil and refrigerate for at least 4 hours.
Invert loaf onto serving plate and cut into triangles to serve.
