Bacon Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
699
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,163 mg | (29 %) | ||
| Calcium | 592 mg | (59 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the rice in 500 ml (approximately 16 ounces) of boiling salt water until al dente.
2.
Preheat the oven to 220°C (approximately 425°F).
3.
Rinse and slice the mushrooms. Peel and slice the carrots. Drain the corn. Rinse and cut the scallions into rings.
4.
Heat 1 tablespoon of butter in a pan and saute the mushrooms. Add the carrots, corn and tomatoes. Let simmer for 10-15 minutes. Season with salt, pepper and nutmeg. Stir in the scallions and mix in half of the cheese and the rice. Pour into a greased baking dish. Place the bacon slices on top and sprinkle with the remaining cheese. Bake for about 15 minutes. Serve garnished with parsley.
