Gruyere, Broccoli and Rice Bake

Name: Gruyere, Broccoli and Rice Bake
Total time: 1 h
Yield: 4
Ingredients: 1 onion (chopped); 9 ounces Broccoli (stalks chopped and florets halved); 1.667 cups vegetable stock; 1 teaspoon Dijon mustard; 0.875 cup Crème fraiche; 2 cups grated gruyère cheese; salt; peppers; 2 cups cooked Long grain rice (cooled); 0.5 teaspoon salt; 1 large egg

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

7,6 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

728

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	728 kcal	(35 %)
Protein	34.09 g	(35 %)
Fat	48.98 g	(42 %)
Carbohydrates	36.4 g	(24 %)
Sugar added	0 g	(0 %)
Roughage	4.17 g	(14 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	296.03 mg	(37,004 %)
Vitamin D	1.01 μg	(5 %)
Vitamin E	1.67 mg	(14 %)
Vitamin B₁	0.29 mg	(29 %)
Vitamin B₂	0.46 mg	(42 %)
Niacin	9.53 mg	(79 %)
Vitamin B₆	0.34 mg	(24 %)
Folate	80 μg	(27 %)
Pantothenic acid	1.25 mg	(21 %)
Biotin	4.92 μg	(11 %)
Vitamin B₁₂	1.67 μg	(56 %)
Vitamin C	62.22 mg	(65 %)
Potassium	417.83 mg	(10 %)
Calcium	1,006.8 mg	(101 %)
Magnesium	89.69 mg	(30 %)
Iron	1.35 mg	(9 %)
Iodine	15.75 μg	(8 %)
Zinc	4.35 mg	(54 %)
Saturated fatty acids	28.88 g
Cholesterol	181 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

onion Broccoli salt Long grain rice salt egg

Ingredients

for

servings

Ingredients: 1
onion (chopped); 9 ounces
Broccoli (stalks chopped and florets halved); 1 ⅔ cups
vegetable stock; 1 teaspoon
Dijon mustard; ⅞ cup
Crème fraiche; 2 cups
grated gruyère cheese; salt; peppers; 2 cups
cooked Long grain rice (cooled); ½ teaspoon
salt; 1
large egg

print shopping list

Preparation steps

Heat the oven to 190°C (170° fan) 375°F gas 5. Butter a baking dish.

Cook the onion and broccoli stalks in a pan of lightly salted boiling water for 7 minutes, then add the florets and cook for another 3 minutes.

Whisk together the stock, mustard and crème fraîche and season to taste with salt and pepper. Bring to a boil. Stir in the vegetables and half the cheese, mixing until melted. Transfer to the baking dish.

Mix together the rice, salt, egg and the remaining cheese. Spread on top of the baking dish.

Cook for 20-30 minutes until the topping is crisp and golden.