Cheesy Rice Slices
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
751
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 751 cal. | (36 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 1,100 mg | (110 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 ⅓ cups Long grain rice
- olive oil (for the dish)
- 1 ½ cups pecorino romano (grated)
- 2 eggs
- 3 sprigs marjoram (chopped)
- 10 cherry Tomatoes (sliced)
Preparation steps
1.
Bring the rice to the boil in twice the volume of lightly salted water, cover and cook over a low heat for around 20 minutes. Drain thoroughly, allow to cool slightly then tip into a bowl.
2.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush a rectangular dish (approx. 15 x 30 cm) with oil.
3.
In a bowl, whisk together the cheese, eggs and chopped marjoram. Season with salt and ground black pepper and stir into the rice, then tip the mixture into the dish and smooth the top flat. Arrange the sliced tomatoes on top of the mixture and season again with a little salt and ground black pepper.
4.
Bake in the oven for around 25 minutes, then remove and leave to cool completely. Serve cold, cut into slices and garnished with sprigs of marjoram.
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