Cinnamon Vegetable Rice (India)
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 477 mg | (12 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- Saffron (strands)
- 0.333 cup Cashews (chopped)
- 1 stick cinnamon
- 6 Cardamom
- 4 cloves
- 2 bay leaves
- 2 Tbsps Ghee (clarified butter)
- 1 carrot (julienned)
- 1 ⅛ cups Basmati rice
- 2 Tbsps raisins
- 3 ½ ozs frozen Cauliflower (florets)
- 3 ½ ozs frozen peas
- 3 ½ ozs frozen Bush bean
- 2 cups Vegetable broth
- 1 tsp sugar
Product recommendation
Julienne: very thin vegetable "matchsticks" approx. 3-4 cm / 1-1 1/2 in long.
The rice may be served with a cucumber and yoghurt salad.
Preparation steps
1.
Soak the saffron in 2 tbsp hot water.
2.
Roast the cashew nuts with the cinnamon, the cardamom, the cloves and the bay leaves one after the other in the wok without fat until they give off an aroma. Take out of the wok.
3.
Heat the ghee in the wok. Fry the carrot and rice quickly. Add the nuts, the roasted spices, the raisins, cauliflower, beans, peas and soaked saffron. Pour in the vegetable broth and season with salt and sugar.
4.
Bring to a boil, cover and cook over a low heat for approx. 18 minutes. The rice should soak up the liquid. Season with salt and pepper.
