Fruity Pepper Surimi Pan with Rice

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Fruity Pepper Surimi Pan with Rice
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
491
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie491 cal.(23 %)
Protein19 g(19 %)
Fat8 g(7 %)
Carbohydrates83 g(55 %)
Sugar added2 g(8 %)
Roughage5.9 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E8.5 mg(71 %)
Vitamin K25.5 μg(43 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.5 mg(36 %)
Folate98 μg(33 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C152 mg(160 %)
Potassium844 mg(21 %)
Calcium102 mg(10 %)
Magnesium71 mg(24 %)
Iron1.8 mg(12 %)
Iodine20 μg(10 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1 g
Uric acid114 mg
Cholesterol18 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
250 grams Basmati rice
salt
400 grams Pineapple (canned, cut in pieces)
2 red Bell pepper
500 grams Surimi
1 Tbsp vegetable oil
100 grams tomato puree
2 Tbsps Chili sauce
1 splash lemon juice
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
Basmati riceparsleysalt

Preparation steps

1.

Rinse the rice in a sieve and cook until tender for about 25 minutes in the double amount of salted water.

2.

Drain the pineapple pieces well and collect the juice. Rinse the red bell peppers, cut in half, trim and cut into strips. Cut the surimi into bite-sized pieces.

Heat the oil in a pan and briefly saute the surimi in it with the red bell peppers. Pour about 100 ml (approximately ½ cup) of pineapple juice and the tomato puree, mix well, and add the pineapple pieces. Simmer for about 5 minutes over low heat. Stir in the chile sauce and lemon juice to taste.

3.

Serve the fruity surimi with rice in soup plates. Serve sprinkled with parsley.

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