Rice and Pea Casserole

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Rice and Pea Casserole
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
550
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie550 kcal(26 %)
Protein26.32 g(27 %)
Fat30.55 g(26 %)
Carbohydrates42.68 g(28 %)
Sugar added0 g(0 %)
Roughage7.73 g(26 %)
Vitamin A646.62 mg(80,828 %)
Vitamin D2.47 μg(12 %)
Vitamin E2.77 mg(23 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.65 mg(59 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.37 mg(26 %)
Folate135.24 μg(45 %)
Pantothenic acid1.68 mg(28 %)
Biotin3.91 μg(9 %)
Vitamin B₁₂1.65 μg(55 %)
Vitamin C15.8 mg(17 %)
Potassium500.05 mg(13 %)
Calcium436.76 mg(44 %)
Magnesium80.46 mg(27 %)
Iron3.05 mg(20 %)
Iodine57.87 μg(29 %)
Zinc3.08 mg(39 %)
Saturated fatty acids18.17 g
Cholesterol151.69 mg

Ingredients

for
4
Ingredients
200 grams cooked Brown rice
600 grams Peas (frozen)
salt
50 grams butter
3 tablespoons Pastry flour
400 milliliters milk
200 grams Blue cheese
2 eggs
8 Basil
How healthy are the main ingredients?
salteggBasil

Preparation steps

1.

Boil 500 ml (approximately 2 cups) of water and a pinch of salt in a pot, add brown rice, cover and cook over low heat until soft.

2.

Thaw peas. Melt the butter in a frying pan, stir in the flour and cook lightly. Stir in the milk, bring to a boil and simmer for 10 minutes, stirring occasionally. Remove from the heat, crumble in the cheese and stir in the eggs. Chop basil and add to the sauce. Butter a baking dish and spread the rice. Evenly distribute the peas on top. Pour the sauce over and bake in the oven at 200°C (approximately 400°F) for 15-18 minutes.