Italian Rice with Spring Veg

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Italian Rice with Spring Veg
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
294
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie294 kcal(14 %)
Protein7.3 g(7 %)
Fat5.36 g(5 %)
Carbohydrates55.09 g(37 %)
Sugar added1.46 g(6 %)
Roughage4.75 g(16 %)
Vitamin A374.91 mg(46,864 %)
Vitamin D0 μg(0 %)
Vitamin E0.14 mg(1 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.01 mg(8 %)
Vitamin B₆0.12 mg(9 %)
Folate26.05 μg(9 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.27 mg(7 %)
Potassium161.51 mg(4 %)
Calcium24.31 mg(2 %)
Magnesium17.2 mg(6 %)
Iron0.96 mg(6 %)
Iodine0.78 μg(0 %)
Zinc0.31 mg(4 %)
Saturated fatty acids0.65 g
Cholesterol0 mg

Ingredients

for
6
Ingredients
2 tablespoons olive oil
½ onion (chopped)
1 clove garlic (chopped)
1 ⅔ cups Arborio rice
4 cups Broth
1 tablespoon white wine
1 large Sweet potato (peeled, chopped and par boiled)
1 tablespoon packed brown sugar
kosher salt (to taste)
1 cup frozen peas
1 cup blanched Green beans
How healthy are the main ingredients?
Green beansolive oilgarliconionSweet potatosalt

Preparation steps

1.
Heat olive oil in a large saucepan over medium heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the garlic and cook another minute, stirring.
2.
Add the rice to the pan and stir well to coat with the oil. Cook until slightly toasted, about 3 minutes.
3.
Stir in 3/4 of the broth and the wine. Bring to a boil and then cover. Reduce heat to low and cook for about 5 minutes.
4.
Add the sweet potato, brown sugar, and salt and simmer for about 15 minutes, until the rice is tender. Stir about every five minutes, adding more broth if necessary.
5.
Add the peas and green beans and the remaining broth and stir gently. Serve hot.