Lemon Beans with Fried Rice
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 58.8 μg | (98 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 125 grams Long grain rice
- salt
- 500 grams green Beans
- 2 bunches scallions
- 1 small, red Bell pepper
- 2 Tbsps vegetable oil
- 2 Tbsps Pine nuts
- 1 lemon (organic)
- white freshly ground pepper
- 30 grams butter
- 2 Tbsps Currants
- lemons (for garnishing)
- flat- leaf parsley (for garnishing)
Preparation steps
1.
Cook rice in salted water according to package instructions. Drain well. Rinse beans and cook in boiling salted water for about 12-15 minutes.
2.
Rinse scallions and cut into 5-6 cm long pieces (approximately 2 inches). Cut pepper into quarters, remove seeds and ribs and cut into fine strips.
3.
Heat oil in a pan and toast pine nuts until golden brown. Remove from the pan and set aside. Saute pepper and scallions in the same pan for a few minutes. Rinse lemon in hot water and slice.
4.
Combine vegetables with beans and heat through. Season with salt and pepper. Heat butter in a pan and cook rice for a few minutes, add currants. Arrange beans, fried rice and lemon slices on plates, sprinkle with pine nuts and parsley and serve.
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