Curry Rice with Oyster Mushrooms and Melted Camembert

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Curry Rice with Oyster Mushrooms and Melted Camembert
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
365
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie365 cal.(17 %)
Protein14 g(14 %)
Fat20 g(17 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.7 mg(31 %)
Vitamin K28.9 μg(48 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.3 mg(21 %)
Folate63 μg(21 %)
Pantothenic acid0.6 mg(10 %)
Biotin14 μg(31 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C10 mg(11 %)
Potassium334 mg(8 %)
Calcium245 mg(25 %)
Magnesium33 mg(11 %)
Iron1.5 mg(10 %)
Iodine5 μg(3 %)
Zinc2.4 mg(30 %)
Saturated fatty acids9.9 g
Uric acid76 mg
Cholesterol39 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
2 onions
1 garlic clove
2 Tbsps butter
150 grams Long grain rice
1 Tbsp Curry
350 milliliters Vegetable broth
250 grams Oyster mushrooms
2 Tbsps vegetable oil
salt
freshly ground pepper
150 grams Camembert
1 bunch parsley

Preparation steps

1.

Peel onions and garlic. Chop the onions. Melt the butter and cook the half of the onions until softened. Add rice and curry and sauté briefly. Pour in the broth and bring to a boil. Reduce the heat, cover and simmer about 15 minutes. Clean oyster mushrooms, cut larger mushrooms in half. Heat oil in a pan. Add the mushrooms and the remaining onions and cook over high heat. Press the garlic and add to the pan. Season with salt and pepper. Cut camembert into pieces and place it on the mushrooms. Cover and let the cheese melt. Rinse parsley, shake dry and chop finely. Serve the mushrooms over the rice. Garnish with parsley.