Broccoli and Carrot Rice

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Broccoli and Carrot Rice
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
348
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie348 kcal(17 %)
Protein9.58 g(10 %)
Fat13.78 g(12 %)
Carbohydrates45.8 g(31 %)
Sugar added0 g(0 %)
Roughage7.59 g(25 %)
Vitamin A1,396.77 mg(174,596 %)
Vitamin D0 μg(0 %)
Vitamin E3.91 mg(33 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.32 mg(29 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.38 mg(27 %)
Folate105.57 μg(35 %)
Pantothenic acid1.03 mg(17 %)
Biotin3.86 μg(9 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C103.6 mg(109 %)
Potassium597.97 mg(15 %)
Calcium121.87 mg(12 %)
Magnesium102.01 mg(34 %)
Iron2.1 mg(14 %)
Iodine1.09 μg(1 %)
Zinc1.56 mg(20 %)
Saturated fatty acids1.44 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
400 grams
250 grams
4
400 grams
1
large onion
2 tablespoons
250 milliliters
sweetish beer
freshly ground peppers
Nutmeg (freshly grated)
2 tablespoons
4 teaspoons
How healthy are the main ingredients?
Long grain ricesaltcarrotBroccolionionNutmeg

Preparation steps

1.

Sprinkle the rice into 700 ml (approximately 3 cups) boiling water and simmer gently for 15 minutes.

2.

Meanwhile, peel the carrots and cut into slices. Trim the scallions, rinse and cut into rings. Rinse the broccoli and drain. Peel the onion and chop finely. In hot oil in a pot, cook until translucent. Add the carrots and broccoli and stew for about 5 minutes, stirring occasionally. Mix in the scallions and pour in about 200 ml (approximately 7/8 cup) of beer. Cook 5-8 minutes more, then season with salt, pepper and nutmeg.

3.

Mix remaining beer with the almond butter into the rice and cook for about 5 minutes, until the rice has absorbed all the liquid.

4.

Toast the almonds in a dry frying pan until light brown. Season the rice to taste and stir in the vegetables. Serve garnished with the sliced ​​almonds.