Onions with Rice Stuffing

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Onions with Rice Stuffing
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Health Score:
7,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
420
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie420 kcal(20 %)
Protein14.69 g(15 %)
Fat15.31 g(13 %)
Carbohydrates52.76 g(35 %)
Sugar added0 g(0 %)
Roughage6.06 g(20 %)
Vitamin A170.4 mg(21,300 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.55 mg(21 %)
Vitamin B₆0.27 mg(19 %)
Folate40.31 μg(13 %)
Pantothenic acid0.36 mg(6 %)
Biotin7.71 μg(17 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C20.63 mg(22 %)
Potassium412.12 mg(10 %)
Calcium295.31 mg(30 %)
Magnesium34.85 mg(12 %)
Iron1.58 mg(11 %)
Iodine3 μg(2 %)
Zinc0.99 mg(12 %)
Saturated fatty acids8.6 g
Cholesterol35.1 mg

Ingredients

for
4
Ingredients
4 yellow onion
40 grams butter
150 grams Arborio rice
250 grams button Mushroom
liter white wine
½ liter prepared Vegetable broth
2 tomatoes
1 sprig rosemary
50 grams black Olives
80 grams grated Parmesan
salt
peppers
How healthy are the main ingredients?
ParmesanOliverosemarytomatosalt

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.