Meaty Rice with Herbs
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
566
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Long grain rice
- salt
- 300 grams ripe Tomatoes
- 2 yellow Bell pepper
- 1 shallot
- 2 sprigs parsley
- 2 sprigs Dill
- ½ bunch Chives
- 2 Tbsps vegetable oil
- 400 grams mixed Ground meat
- freshly ground peppers
Preparation steps
1.
Put the rice in 600 ml (approximately 2 1/2 cups) of salted boiling water. In the meantime, blanch the tomatoes, rinse in cold water, peel, remove seeds and dice. Rinse the bell peppers, cut in half, remove seeds and cut into bite-sized pieces. Peel the shallot and chop finely.
2.
Rinse the herbs, shake dry, pluck off the leaves and chop finely. Rinse the chives and cut diagonally into rolls. In a pan, heat the oil and fry the ground meat until crumbly. Add shallot and vegetables and sauté briefly.
3.
Deglaze with the broth, simmer 2-3 minutes, season with salt and pepper and stir in the cooked rice. Add herbs, toss everything to combine and serve in preheated bowls.
