Pork and Mushroom Kebabs
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
626
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 31.9 μg | (71 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the rice
- 250 grams cooked Brown rice
- 1 red Bell pepper
- 1 shallot
- 1 Tbsp Tomato paste
- 2 Tbsps olive oil
- 500 milliliters Beef broth
- For the kebabs
- 500 grams Pork (such as, loin)
- 250 grams Cherry tomatoes
- 350 grams button Mushroom
- 3 sprigs Sage
- salt
- freshly ground peppers
- 2 Tbsps olive oil
Preparation steps
1.
For the rice, rinse the rice in a colander and drain. Rinse the bell pepper, cut in half and chop into small cubes. Peel and finely chop the shallot and sauté with the pepper pieces in some oil. Pour in the broth, add the rice, season with salt and pepper, and simmer over low heat for about 30 minutes, covered.
2.
For the kebabs, rinse the meat, pat dry and cut into bite-sized cubes. Rinse the tomatoes and brush the mushrooms. Pluck the sage leaves and thread onto 8 wooden skewers alternately with the meat, mushrooms and tomatoes. Season with salt and pepper and fry slowly in some oil for 8-10 minutes, turning occasionally.
3.
Transfer the rice to bowls and serve with the kebabs.
