Peas and Rice with Prosciutto
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
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.