Rice and Tomato Gratin
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
651
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,207 mg | (30 %) | ||
| Calcium | 808 mg | (81 %) | ||
| Magnesium | 202 mg | (67 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the gratin
- 16 small Tomatoes
- 200 grams Shredded cheese
- 100 grams Feta
- 6 Tbsps breadcrumbs
- 1 bunch Chives
- peppers
- 100 milliliters Vegetable broth
Preparation steps
1.
For the rice, cook the wild rice according to package instructions in salted water.
2.
For the gratin, rinse the tomatoes, cut in half, remove the stalks and lightly season with salt and pepper. Rinse the chives, shake dry and cut into rolls. Grate the feta cheese, mix with breadcrumbs and gratin cheese. Drain the wild rice, divide among 4 small ramekins, pour in a little broth and top the tomatoes, cut-side up. Sprinkle with the cheese mixture and bake on the upper rack in a preheated oven at 200°C (approximately 400°F) 15-20 minutes.
3.
Before serving, sprinkle with chives.
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