Pork and Vegetable Skewers with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 33.75 g | (34 %) | ||
| Fat | 23.69 g | (20 %) | ||
| Carbohydrates | 28.2 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.76 g | (13 %) |
| Vitamin A | 110.47 mg | (13,809 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 17.41 mg | (145 %) | ||
| Vitamin B₆ | 1.07 mg | (76 %) | ||
| Folate | 58.88 μg | (20 %) | ||
| Pantothenic acid | 1.29 mg | (22 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.62 μg | (21 %) | ||
| Vitamin C | 21.66 mg | (23 %) | ||
| Potassium | 814.7 mg | (20 %) | ||
| Calcium | 55.58 mg | (6 %) | ||
| Magnesium | 77.81 mg | (26 %) | ||
| Iron | 2.03 mg | (14 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 3.69 mg | (46 %) | ||
| Saturated fatty acids | 6.76 g | |||
| Cholesterol | 94.01 mg |
Ingredients
- Ingredients
- 500 grams Pork
- 4 Tbsps olive oil
- 1 garlic clove
- Bell pepper (1/2 red and 1/2 yellow)
- 1 Zucchini
- 2 red onions
- ½ bunch rosemary
- salt
- peppers
Preparation steps
Cook rice according to package instructions. Let drain. Peel and press garlic through a garlic press. Combine with oil and season with salt and pepper. Rinse pork, pat dry and cut into large cubes. Marinate pork in garlic oil about 1 hour, turning occasionally.
Rinse peppers, remove seeds and ribs and cut into wedges. Rinse zucchini, trim ends and cut into thick slices. Peel onion peel and cut into wedges. Remove pork from the marinade and drain. Thread pork, peppers, zucchini and onions alternately onto wooden skewers.
Break rosemary into small sprigs and stick into vegetables. Brush vegetables with remaining oil and cook on a hot grill, turning, about 12 minutes. Heat butter in a pan. Finely chop parsley and fry briefly in butter. Stir in rice until heated through. Serve rice with skewers.
