Asian Rice with Vegetables
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
389
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the rice in plenty of salted water according to package label, strain and allow to drain. Drain the lentils and cook in plenty of water. Strain, drain and add to the rice. Peel the ginger and cut into small cubes. Peel the carrot and cut into 0.5 cm (1/4 inch) cubes.
2.
Peel the garlic and chop finely. Rinse the scallions, halve and cut lengthwise into strips. Rinse, seed and also cut lengthwise into strips the cucumber.
3.
Sauté the vegetables in butter and pour in broth. Cook about 3 minutes with the lid closed, then mix with the rice. Season with salt, pepper and soy sauce to taste, put into bowl and serve.
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