Fruity Pepper Surimi Pan with Rice
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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