Breaded Mushrooms with Red Rice and Vegetables

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Breaded Mushrooms with Red Rice and Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie308 kcal(15 %)
Protein11.58 g(12 %)
Fat9.52 g(8 %)
Carbohydrates47.91 g(32 %)
Sugar added0 g(0 %)
Roughage6.13 g(20 %)
Vitamin A730.15 mg(91,269 %)
Vitamin D0.7 μg(4 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.58 mg(53 %)
Niacin10.47 mg(87 %)
Vitamin B₆0.33 mg(24 %)
Folate144.75 μg(48 %)
Pantothenic acid2.02 mg(34 %)
Biotin1.79 μg(4 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C39.39 mg(41 %)
Potassium749.58 mg(19 %)
Calcium80.01 mg(8 %)
Magnesium63.91 mg(21 %)
Iron3.51 mg(23 %)
Zinc1.9 mg(24 %)
Saturated fatty acids1.42 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1
2 tablespoons
400 milliliters
200 grams
red Rice
2
150 grams
150 grams
green Asparagus
400 grams
4 tablespoons
75 milliliters
75 grams
Vegetable oil (for frying)
1 handful

Preparation steps

1.

Peel the shallot and cut into small cubes. Heat 1 tablespoon of olive oil and saute shallot. Add vegetable stock. Add rice and cook over low heat for about 50 minutes.

2.

Rinse carrots, cauliflower and asparagus. Peel or trim as needed and cut into bite-size pieces. Heat 1 tablespoon of oil in a pan and briefly saute carrots and cauliflower. Pour in a little water, cover and cook for 5 minutes. Add asparagus and cook for another 5 minutes. Season with salt and pepper.

3.

Rinse oyster mushrooms and cut into smaller pieces. Mix flour and soy milk and season with salt and pepper. Dip mushroom pieces into mixture and coat with breadcrumbs.

4.

Fry in batches for about 2 minutes in hot oil. Remove once golden brown and drain on paper towels.

5.

Rinse cilantro, shake dry and pluck off leaves. Serve mushrooms over rice and vegetables. Garnish with cilantro.