Pork and Rice
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
733
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Long grain rice
- salt
- 1 onion
- 1 garlic clove
- 2 Zucchini
- 500 grams Pork
- peppers
- 3 Tbsps olive oil
- 180 milliliters Beef broth
- 80 pitted, black Olives
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 pinch ground paprika
- 2 Tbsps lemon juice
- 120 grams Greek yogurt
- Lemon wedge (for garnish)
- Fresh herbs (for garnish)
Preparation steps
1.
Rinse rice and cook for about 20 minutes in 400 ml (approximately 1 1/2 cup) of salt water.
2.
Peel onion and garlic and finely chop. Cut summer squash into thin strips. Rinse pork and pat dry. Cut into strips and saute for 3 minutes in 1 tablespoon of oil, turning as needed. Season with salt and pepper, remove from pan and keep warm. Heat remaining oil and saute onions and garlic. Saute summer squash briefly and then pour in broth. Add olives and simmer for about 6 minutes. Add oregano, thyme, paprika and lemon juice. Season with salt and pepper.
3.
Serve pork with rice and vegetables. For each serving, add about 2 tablespoons of yogurt, a lemon wedge and garnish with herbs.
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