Rice and Vegetable Broth
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 kcal | (14 %) | ||
| Protein | 8.25 g | (8 %) | ||
| Fat | 8.51 g | (7 %) | ||
| Carbohydrates | 47.39 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.46 g | (22 %) |
more nutritional values
| Vitamin A | 162.09 mg | (20,261 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.12 mg | (18 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 6.05 mg | (50 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 58.87 μg | (20 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 9.71 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38.64 mg | (41 %) | ||
| Potassium | 755.56 mg | (19 %) | ||
| Calcium | 39.28 mg | (4 %) | ||
| Magnesium | 80.16 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 0.72 μg | (0 %) | ||
| Zinc | 1.63 mg | (20 %) | ||
| Saturated fatty acids | 1.09 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 tablespoons sunflower oil
- 1 shallot (finely chopped)
- 2 cloves garlic (minced)
- 4 Vine tomatoes (finely chopped)
- 5 cups low-sodium vegetable stock
- 1 cup tomato passata
- 2 cups cooked Long grain rice
- 1 cup English garden green pea
- Chives (to garnish)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saucepan or casserole dish set over a medium heat until hot.
2.
Add the shallot, garlic, and a pinch of salt, sweating for 5 minutes. Add the tomatoes, stock, and passata, stirring well.
3.
Cook until simmering and then add the rice and peas. Continue to cook for a further 5 minutes, stirring occasionally.
4.
Adjust the seasoning to taste and ladle into bowls, garnishing with chives.
