Basmati Turmeric Rice with Pomegranate
Basmati Turmeric Rice with Pomegranate - Pretty and Healthy
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Nutritional values
This delicious rice is packed with antioxidants thanks to the pomegranates and circumin from the turmeric, an active compound which helps prevent certain types of illnesses including heart disease.
For more fiber, replace the basmati rice with brown rice.
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 53.6 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 onion
- 9 ozs Basmati rice
- 3 Tbsps clarified butter
- salt
- 1 tsp ground Turmeric
- 7 ozs Green beans
- 6 ozs fresh Peas (shelled)
- 1 carrot
- 1 handful mint
- ¼ pomegranate
- 5 Tbsps Canola oil
- 3 Tbsps Cashews
- freshly ground peppers
Preparation steps
Peel onion and chop. Heat butter in a saucepan and saute half of onion and rice, stirring, until onion is translucent. Season with salt and add turmeric powder and cover with water about 1 finger higher. Bring to a boil and simmer, covered, for about 15 minutes on low heat. Remove from heat and let rice swell for about 5 minutes.
Rinse and chop beans. Rinse peas in a colander, peel carrot and chop finely. Rinse mint, pat dry and cut into strips. Remove pomegranate seeds. Combine pomegranate seeds with remaining diced onion and half of mint.
Heat canola oil in a large frying pan, saute beans, carrots, peas and cashew nuts for about 10 minutes, stirrng occasionally. Season with salt and pepper. Add rice to the pan and toss well. Arrange on plates and sprinkle each with 1-2 tablespoons of pomegranate mixture. Sprinkle with remaining mint and serve accompained by remaining pomegranate mixture.
