Rice-Bean Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 127 mg | (3 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Basmati rice
- 100 grams Mung bean
- 1 pc fresh ginger (2-4 cm)
- 1 Tbsp Ghee
- 1 tsp Garam Masala
- 1 tsp ground Cumin
- 1 generous pinch Asafoetida
- ¼ tsp Turmeric
- salt
- lemon juice
- fresh cilantro
Preparation steps
1.
Rinse the rice and mung beans and soak for 1-2 hours. Then wash thoroughly and drain. Peel the ginger and finely chop. Heat the ghee in a saucepan and sauté the ginger and the spices while stirring.
2.
Pour in approximately 800 ml (approximately 3 1/3 cups of water), bring to a boil and add the rice and beans. Cover and simmer 35-40 minutes. Season with salt and lemon juice. Spoon into warmed bowls and serve garnished with cilantro.
