Curry Rice with Oyster Mushrooms and Melted Camembert
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 28.9 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
How healthy are the main ingredients?
Oyster mushroomLong grain riceCamembertparsleyoniongarlic clovePreparation 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.
