Onions with Rice Stuffing
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 yellow onion
- 40 grams butter
- 150 grams Arborio rice
- 250 grams button Mushroom
- ⅛ l white wine
- ½ l prepared Vegetable broth
- 2 Tomatoes
- 1 sprig rosemary
- 50 grams black Olives
- 80 grams grated Parmesan
- salt
- peppers
Preparation steps
1.
Cut the top off of the onion and carefully pop out the center, leaving a thick edge. Place in a greased baking dish and bake for 20 minutes at 180°C (approximately 350°F).
2.
Chop remaining uncooked onion finely, sauté in butter. Add rice and cook briefly, then deglaze with white wine. Gradually add the broth while stirring. Clean mushrooms, cut into small pieces and add to rice.
3.
Rinse the tomatoes, cut in quarters, remove seeds and chop finely along with olives. Mix everything together with Parmesan. Season with salt and pepper. Fill onions and bake another 10 minutes in the oven. Serve garnished with rosemary.
