Peas and Rice with Prosciutto
Peas and Rice with Prosciutto - Borrowing from the Venetian cuisine: Risi bisi the modern way
Healthy, because
Even smarter
Nutritional values
Sweet peas also belong to the group of peas, and they are one of the best sources of vitamin B1. Anyone who does a lot of sport or is regularly under stress needs a lot of the "nerve vitamin", which is also involved in energy production. The tasty Italian pea rice also contains many other important B vitamins!
If the Parma ham has a rich fat edge and you want to do without these superfluous fat calories: Just remove the edge before you process the ham.
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 34.3 μg | (11 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 9 ozs Wild rice
- salt
- 5 ozs Snow peas
- 1 pc Parmesan (about 40 grams)
- 4 ozs Prosciutto
- 3 sprigs Basil
- 1 onion
- 1 garlic clove
- 2 Tbsps Cultured butter (about 30 grams)
- 11 ozs petite Peas (frozen)
- ¾ cup vegetable stock
- peppers
Kitchen utensils
Preparation steps
Cook wild rice mix according to package directions in salted water. Meanwhile, trim snow peas, rinse and cut in half crosswise.
Bring a pot of salted water to a boil and cook snow peas for less than 1 minute. Drain, rinse briefly under running cold water and drain again.
Finely grate half of the Parmesan. Cut prosciutto into bite-sized pieces. Rinse basil, shake dry, pluck off the leaves and cut into pieces.
Peel the onion and garlic and chop finely. Heat the butter in a large skillet. Sauté onion and garlic until translucent.
Add frozen peas and 150 ml (approximately 5 ounces) of broth to the skillet, bring to a boil, cover and cook over medium heat for 3 minutes.
Drain the rice in a sieve. Add to the skillet with snow peas and grated cheese. Season with salt and pepper.
Add prosciutto and basil leaves and fold into the rice. If desired, mix in a little broth. Shave remaining Parmesan with a potato peeler, sprinkle over the rice and serve.
