Pumpkin and Rice Gratin

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Pumpkin and Rice Gratin
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
627
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie627 cal.(30 %)
Protein22 g(22 %)
Fat31 g(27 %)
Carbohydrates65 g(43 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.4 μg(7 %)
Vitamin E2.8 mg(23 %)
Vitamin K11.5 μg(19 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.3 mg(21 %)
Folate98 μg(33 %)
Pantothenic acid1.8 mg(30 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C19 mg(20 %)
Potassium664 mg(17 %)
Calcium346 mg(35 %)
Magnesium58 mg(19 %)
Iron2.2 mg(15 %)
Iodine16 μg(8 %)
Zinc2.2 mg(28 %)
Saturated fatty acids18 g
Uric acid137 mg
Cholesterol177 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
600 grams Pumpkin
1 small onion
2 Tbsps clarified butter
150 grams cream cheese
2 eggs
100 grams Gouda
300 grams cooked Basmati rice
salt
peppers
How healthy are the main ingredients?
PumpkinBasmati ricecream cheeseGoudaonionegg

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F).

2.

Rinse and grate the pumpkin flesh. Peel the onion and cut into small cubes. Heat the butter in a saucepan, add the onion and pumpkin and sauté briefly. Pour in the broth and cook until the pumpkin is tender, about 7 minutes. Set aside, let cool slightly and mix in the cream cheese. In a bowl, stir together the egg, cheese and rice and stir in the onion-pumpkin mixture. Divide among 4 ramekins and bake until set, about 20 minutes. If browning too quickly, cover with aluminum foil. Remove from the oven, invert onto plates and serve.

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