Colorful Vegetables and Rice

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Colorful Vegetables and Rice
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
367
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie367 kcal(17 %)
Protein11.21 g(11 %)
Fat9.11 g(8 %)
Carbohydrates62.25 g(42 %)
Sugar added0 g(0 %)
Roughage5.42 g(18 %)
Vitamin A494.46 mg(61,808 %)
Vitamin D0 μg(0 %)
Vitamin E2.09 mg(17 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.49 mg(21 %)
Vitamin B₆0.4 mg(29 %)
Folate128.14 μg(43 %)
Pantothenic acid0.9 mg(15 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C192.55 mg(203 %)
Potassium679.04 mg(17 %)
Calcium103.24 mg(10 %)
Magnesium55.9 mg(19 %)
Iron1.97 mg(13 %)
Iodine1.1 μg(1 %)
Zinc0.86 mg(11 %)
Saturated fatty acids1.23 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
250 grams
600 grams
2
1
6
2 tablespoons
150 milliliters
1 teaspoon
2 tablespoons
Sliced almonds (roasted)

Preparation steps

1.

Rinse the rice in a sieve and add to salt water (twice the volume of of the rice). Cover and let simmer over low heat for about 20 minutes.

2.

Rinse the broccoli. Rinse, halve and chop the peppers. Peel and finely chop the garlic. Rinse and cut the scallions into rings.

3.

In a saucepan, sauté the garlic in oil. Add in the broccoli and pepper and sauté for 1-2 minutes. Add salt and pour in the vegetable broth. Cover and let simmer for about 8 minutes, or until tender.

4.

Season with lemon juice and salt.

5.

Serve the vegetables over the rice and sprinkle with the almonds.