Baked Vegetables and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 254 mg | (267 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- ½ bunch scallions
- 2 Tomatoes
- 1 Tbsp chopped parsley
- 1 Eggplant
- 2 green Bell pepper
- 2 red Bell pepper
- 7 Tbsps olive oil
- 250 grams short grain rice
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
Rinse and trim the scallions and cut into rings. Blanch the tomatoes. Peel, quarter, core and roughly chop.
Rinse and trim the eggplant and cut into thin slices. Rinse the bell peppers, trim, cut in half, remove seeds and ribs and dice.
Heat some olive oil in a casserole dish and briefly sauté the scallions, tomatoes and parsley.
Add the rice and cook briefly. Pour in the broth and cook the rice for about 10 minutes, stirring occasionally, until the liquid is completely absorbed.
Heat some oil in a pan and fry the eggplant slices on both sides. Remove and add them to the rice.
Also, sauté the bell peppers in some oil, remove and add to the rice.
Mix the rice with the vegetables and season with salt and pepper.
Cover with foil and bake in a preheated oven at 200°C (approximately 400ºF) for about 30 minutes.
Serve hot.
