Rice Casserole with Summer Squash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 250 grams Basmati rice
- 500 milliliters Vegetable broth
- salt
- 1 Zucchini
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- freshly ground peppers
- 1 splash dry white wine
- 3 eggs
- 60 grams grated Parmesan
- 150 grams Crème fraiche
- butter (for the baking dish)
- 125 grams Bresaola
Preparation steps
Place the rice and broth in a saucepan with a pinch of salt and bring to a boil. Cook covered for about 20 minutes. Take off the heat and let cool, uncovered.
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse, trim and grate the summer squash. Peel shallot and garlic and finely chop. Cook shallot and garlic together with the grated summer squash in hot oil, season with salt and pepper and pour in the wine. Cover and cook for 2-3 minutes.
Separate the eggs and mix the yolks with 2 tablespoons Parmesan cheese and the crème fraiche. Mix into the rice. Beat egg whites until stiff. Fold summer squash mixture and stiffly beaten egg whites with rice. Season with salt and pepper. Pour into a buttered baking dish. Sprinkle the remaining Parmesan over the rice. Bake in the oven until golden brown, about 35 minutes. Scoop from baking dish with a large spoon and arrange on plates. Serve garnished with slices of bresaola.
