Basmati Rice with Crab Meat
Basmati Rice with Crab Meat - A simple yet exotic Caribbean specialty dish ideal for holidays
Healthy, because
Even smarter
Nutritional values
This dish is rich in niacin as well as vitamin C, which is involved in protein, fat and carbohydrate metabolism, contributes to energy production and plays a role in enzymatic processes. It is important for the regeneration of the skin, muscles, nerves and DNA.
If you use whole-grain basmati rice (which needs to be cooked for 10 minutes longer), you'll increase your fiber intake and add extra vitamins!
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 384 mg | (10 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 163 mg |
Ingredients
- Ingredients
- 14 ozs Crabmeat
- 4 garlic cloves
- 5 ozs shallots
- 1 bunch Chives
- 2 sprigs thyme
- 1 Red chili pepper
- 7 ozs Basmati rice
- 2 Tbsps vegetable oil
- 2 bay leaves
- ½ tsp ground allspice
- 25 fluid ozs Vegetable broth
- salt
- peppers
- 1 Tbsp butter
- 1 Lime
Kitchen utensils
Preparation steps
Rinse and pat dry the crab meat. Peel and finely chop garlic and shallots.
Wash and shake chives dry, then cut into small rings. Wash thyme. Halve chile pepper, remove the seeds, wash and chop.
Wash rice in a sieve under cold water and drain well.
Heat oil in a saucepan. Sauté garlic and shallots. Add rice, chile, bay leaves, allspice and thyme and sauté briefly.
Pour in broth, bring to a boil and simmer, covered, on low heat for about 20 minutes.
Meanwhile remove any pieces of shell from the crab meat. Divide crab meat into small pieces. Gently fold crab meat and half of chives into cooked rice.
Season with salt and pepper and mix small pieces of butter into the rice. Serve the rice on four plates and sprinkle with the remaining chives. Serve garnished to taste with lime wedges.
