Mixed Pilaf
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
5 h.
Preparation
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 318 mg | (8 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 1 Cinnamon stick (halved)
- Saffron (threads)
- 6 Cardamom (crushed)
- 2 cloves
- 2 bay leaves
- 1.333 cups white Long grain rice
- ¼ cup Wild rice (rinsed and drained)
- 2 ½ cups hot vegetable stock
- ½ cup raisins
- 1 cup Pine nuts
- salt
- peppers
Product recommendation
Normal Cooking: Follow the recipe from step 2 to the end of step 3. Add the stock to the pan, stirring and bring to a boil. Season to taste, then cover the pan and simmer gently for about 20-30 minutes until the rice is tender (but not mushy) and the stock is absorbed. Add the raisins and pine nuts, using a fork. Cover and leave to stand for 5 minutes before serving as step 6.
Preparation steps
1.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
2.
Heat the butter in a frying pan (skillet) and cook the onion for 5 minutes until softened.
3.
Stir in the garlic, spices and bay leaves and cook for 1 minute. Add the rice and wild rice and cook for a further 1 minute.
4.
Transfer the mixture to the slow cooker pot and pour in the stock. Stir in the raisins and pine nuts and season with salt and pepper.
5.
Cover and cook on low for 4-5 hours until the rice is tender (but not mushy) and has absorbed the stock.
6.
Fluff up with a fork and serve garnished with basil leaves and lemon zest.
