Coconut Rice with Lentils

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Coconut Rice with Lentils
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
353
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie353 kcal(17 %)
Protein10.48 g(11 %)
Fat24.58 g(21 %)
Carbohydrates27.59 g(18 %)
Sugar added0 g(0 %)
Roughage6.38 g(21 %)
Vitamin A15.65 mg(1,956 %)
Vitamin D0 μg(0 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.08 mg(7 %)
Niacin3.57 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate160.63 μg(54 %)
Pantothenic acid0.7 mg(12 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4.1 mg(4 %)
Potassium578.22 mg(14 %)
Calcium42.88 mg(4 %)
Magnesium76.17 mg(25 %)
Iron4.48 mg(30 %)
Zinc1.99 mg(25 %)
Saturated fatty acids21.5 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
100 grams Wild rice
250 milliliters Vegetable broth
400 milliliters Coconut milk
1 sprig Lemongrass
2 Curry leaves
300 grams white Lentils
light soy sauce
to garnish
Coconut
cilantro
How healthy are the main ingredients?
Coconut milkLentilsoy sauceCoconut

Preparation steps

1.

Rinse the rice and drain. Boil the broth with coconut milk and add the wild rice with the pressed lemon grass and curry leaves to it. Simmer about 20 minutes on low heat. Rinse the lentils and add to the rice. Cook together about 15 minutes more. Add a small amount of broth if needed. At the end of cooking, the liquid should have been almost completely absorbed.

2.

Add soy sauce to taste, remove the lemon grass and curry leaves and spoon into bowls.

3.

Serve garnished with grated coconut and cilantro leaves.