Carrot Fried Rice
Carrots and rice contain a lot of dehydrating potassium. The whole rice pan is therefore excellent as part of a moderate slimming diet and still supplies the body with impressive amounts of vitamins and minerals.
Even more intestine-healthy and satiating dietary fibre comes into play if you choose a rice mixture with whole grain rice or put it together yourself (note longer cooking time!) or prepare the dish with green spelt meal.
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 458 mg | (11 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- 9 ozs Wild rice
- salt
- 1 ½ lbs carrots
- 1 sprig rosemary
- 2 garlic cloves
- 2 ozs Gorgonzola
- 1 oz Hazelnuts
- 2 Tbsps olive oil
- peppers
- 5 Tbsps vegetable stock
Preparation steps
Cook wild rice mix according to package directions in salted water.
Meanwhile, rinse carrots, trim, peel and cut with a peeler lengthwise into thin slices.
Bring about 200 ml (approximately 3/4 cup) of salted water to a boil in a small pot and cook the carrots 1 minute. Drain, rinse briefly under cold water and drain well.
Rinse rosemary, shake dry, pluck off the needles and chop coarsely. Peel the garlic and cut crosswise into thin slices.
Remove rind from Gorgonzola and divide into small pieces. Cut hazelnuts into thin slices.
Place the rice in a sieve and drain.
Heat oil in a large skillet. Fry carrots over medium heat and season with salt and pepper.
Stir in garlic and rosemary and continue to fry until the garlic is pale yellow.
Add the rice, mix well and fry for another 4 minutes while stirring. (If the rice is too dry, add a little stock.)
Mix Gorgonzola with the carrots and rice. Season with salt and pepper. Before serving, sprinkle with hazelnuts.