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Rice Mushroom Au Gratin
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr
Calories:
510
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- 1 dried chili pepper
- 1 tsp ground Turmeric
- salt
- 300 grams button Mushroom
- 2 large red Bell pepper
- 4 scallions
- 1 small red chili pepper
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 tsp Curry powder
- 100 milliliters Vegetable broth
- butter (for the mold)
- 200 grams grated Cheese (such as.Gruyere)
Preparation steps
1.
Boil rice in salt water with chile pepper and tumeric for 15-20 minutes, drain well, remove chile pepper.
2.
Preheat oven to 180°C (350°F).
3.
Clean and slice mushrooms. Rinse peppers, halve, remove seeds and ribs and dice. Rinse scallions and cut into diagonal rings, setting a little aside for garnish. Rinse chile pepper, remove seeds and cut into small cubes. Peel and finely dice garlic.
4.
Heat oil in pan and sauté garlic, chile pepper, scallions, mushrooms and peppers for 3-4 minutes. Add curry to vegetable broth and mix with rice. Season with salt and pepper. Place rice mixture in a buttered baking dish and sprinkle with cheese. Bake for about 15 minutes.
5.
Serve on plates, garnishing with remaining scallions.
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