Rhubarb, Vegetables and Rice
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
407
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.4 g | (51 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 104.9 μg | (175 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,463 mg | (37 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- salt
- 2 Tbsps Curry powder
- 500 grams Rhubarb
- 800 grams Celery root
- 2 carrots
- 1 organic lemon
- 4 Tbsps butter
- 75 milliliters Vegetable broth
- freshly ground peppers
Preparation steps
1.
Cook the rice in boiling salted water with the curry to package specifications.
2.
Meanwhile, trim rhubarb, rinse and cut diagonally into 2-3 cm (approximately 3/4 to 1 1/4 inches) long pieces. Peel the celery and the carrots, halve the carrots lengthwise and cut into slices; cut celery into pins. Rinse the lemon in hot water, pat dry and grate the peel. Squeeze out the juice. Cook the rhubarb in a hot frying pan in 2 tablespoons butter 2-3 minutes. Add the celery and carrots to pan. Pour in the lemon juice and the broth, season with salt and pepper and mix in the lemon zest. Simmer, stirring occasionally, for 6-8 minutes to a slight bite.
3.
Mix the rest of the butter into the rice and serve with the vegetables.
