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Citrus and Rice Broth

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Citrus and Rice Broth
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
121
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie121 kcal(6 %)
Protein4.8 g(5 %)
Fat4.27 g(4 %)
Carbohydrates15.52 g(10 %)
Sugar added0 g(0 %)
Roughage1.71 g(6 %)
Vitamin A72.71 mg(9,089 %)
Vitamin D0 μg(0 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.78 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate17.61 μg(6 %)
Pantothenic acid0.59 mg(10 %)
Biotin6.45 μg(14 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C15 mg(16 %)
Potassium49.7 mg(1 %)
Calcium28.38 mg(3 %)
Magnesium18.35 mg(6 %)
Iron0.87 mg(6 %)
Iodine19.17 μg(10 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.3 g
Cholesterol159.48 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
cup
2
unwaxed lemons (juiced, zest removed and chopped)
3
ground allspice
Mint leaves (to garnish)

Preparation steps

1.
Bring the stock to the boil, add the rice and cook on a low heat for around 25 min.
2.
Mix together the lemon juice and the egg yolks. Gradually add approx. 200 ml of the hot soup and then return the mixture slowly to the pot. Stir well and do not allow the soup to boil any more.
3.
Add the lemon zest and season with salt, ground black pepper and allspice. Transfer into bowls and serve garnished with mint leaves.