Rice Balls with Spicy Vegetables
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
2155
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,155 cal. | (103 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 319 g | (213 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 97.6 g | (325 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 15.5 mg | (129 %) | ||
| Vitamin K | 268 μg | (447 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 41.8 mg | (348 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 2,186 μg | (729 %) | ||
| Pantothenic acid | 15.8 mg | (263 %) | ||
| Biotin | 207.6 μg | (461 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2,829 mg | (2,978 %) | ||
| Potassium | 8,204 mg | (205 %) | ||
| Calcium | 1,086 mg | (109 %) | ||
| Magnesium | 658 mg | (219 %) | ||
| Iron | 32.8 mg | (219 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 1,053 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 257 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 150 grams Arborio rice
- 350 milliliters Vegetable broth
- 2 red Bell pepper
- 1 onion
- 1 red chili pepper
- 3 Tomatoes
- 1 Tbsp butter
- 30 grams freshly grated Gouda
- 600 Tbsps mixed fresh Berry (strawberries, raspberries, currants...)
- 2 egg yolks
- salt
- peppers
- 4 Tbsps olive oil
- 1 tsp honey
Preparation steps
1.
Peel onion, chop finely and sweat in the butter. Stir in rice, let cook briefly, then gradually add the broth and cook the rice over low heat for about 15 minutes, stirring occasionally.
2.
Rinse bell peppers and chile, cut in half, remove seeds and cut into short, thin strips.
3.
Blanch tomatoes, peel, cut in half, remove seeds and dice.
4.
Sauté bell peppers, chile and tomatoes in 2 tablespoons olive oil, cover and cook for about 5 minutes. Add sweet and spicy taste with salt, pepper and honey.
5.
Stir in cheese and herbs into the rice, then stir in egg yolks. Season with salt and pepper, form into patties, then cook for about 5 minutes, until golden brown on each side.
6.
Serve.
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