Rice and Vegetable Broth

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Rice and Vegetable Broth
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
289
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie289 kcal(14 %)
Protein8.25 g(8 %)
Fat8.51 g(7 %)
Carbohydrates47.39 g(32 %)
Sugar added0 g(0 %)
Roughage6.46 g(22 %)
Vitamin A162.09 mg(20,261 %)
Vitamin D0 μg(0 %)
Vitamin E2.12 mg(18 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.19 mg(17 %)
Niacin6.05 mg(50 %)
Vitamin B₆0.39 mg(28 %)
Folate58.87 μg(20 %)
Pantothenic acid0.82 mg(14 %)
Biotin9.71 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38.64 mg(41 %)
Potassium755.56 mg(19 %)
Calcium39.28 mg(4 %)
Magnesium80.16 mg(27 %)
Iron2.6 mg(17 %)
Iodine0.72 μg(0 %)
Zinc1.63 mg(20 %)
Saturated fatty acids1.09 g
Cholesterol0 mg

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
How healthy are the main ingredients?
shallotgarlictomatoLong grain riceChivessalt

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.