Gluten-Free Rice Cake with Zucchini
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
3273
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,273 cal. | (156 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 188 g | (162 %) | ||
| Carbohydrates | 276 g | (184 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.8 g | (53 %) |
more nutritional values
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 10.3 μg | (52 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 309.8 μg | (516 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 36.5 mg | (304 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 338 μg | (113 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 89.8 μg | (200 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 3,006 mg | (75 %) | ||
| Calcium | 2,850 mg | (285 %) | ||
| Magnesium | 379 mg | (126 %) | ||
| Iron | 16.4 mg | (109 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 19 mg | (238 %) | ||
| Saturated fatty acids | 112.4 g | |||
| Uric acid | 503 mg | |||
| Cholesterol | 1,336 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 300 grams Long grain rice
- 600 milliliters Vegetable broth (gluten-free)
- 150 grams Emmentaler cheese
- 3 Zucchini
- 2 handfuls Arugula
- 200 grams Crème fraiche
- 4 eggs
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
How healthy are the main ingredients?
Long grain riceWhipped creamEmmentaler cheeseArugulaZucchinieggPreparation steps
1.
Rinse the rice in a colander with cold water and cook in the broth for about 15 minutes. Then let stand to cool.
2.
Heat the oven to 180°C (approximately 350°F) top and bottom heat.
3.
Coarsely grate the cheese. Rinse, trim and coarsely grate the zucchini. Rinse the arugula, shake dry and coarsely chop. Mix the cream with crème fraîche, eggs and 100 grams (approximately 3.5 oz) cheese mix. Generously season with salt, pepper and nutmeg.
4.
Mix the rice with zucchini, the arugula and the egg-cream mix and pour into a springform pan. Sprinkle with remaining cheese and bake about 40 minutes until golden brown. Allow to cool in the mold and serve warm or cold.
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