Braised Vegetable Rice
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
333
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 44.4 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 cups good quality vegetable stock
- 4 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (crushed)
- ¾ cup Asparagus (cut into short lengths)
- 1 medium Zucchini (sliced)
- 1 cup Paella rice
- 1 red pepper (sliced)
- 2 Tbsps flat-leaf parsley (chopped)
Preparation steps
1.
Heat the stock in a saucepan.
2.
Heat the olive oil in a paella pan and gently fry the onion for 5 minutes without colouring. Add the garlic and cook for 2 more minutes then stir in the asparagus, courgette and rice and season with salt and pepper. Stir well to coat with the oil, then pour in the stock and stir once more.
3.
Arrange the pepper slices on top and bring to a simmer, then cook without stirring for 10 minutes.
4.
Cover the pan with foil or a lid, turn off the heat and leave to stand for 10 minutes. Uncover the pan and sprinkle over the parsley before serving.
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