Rice with Anchovies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 12.41 g | (13 %) | ||
| Fat | 27.8 g | (24 %) | ||
| Carbohydrates | 34.64 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.64 g | (19 %) |
| Vitamin A | 217.87 mg | (27,234 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 3.78 mg | (32 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 8.05 mg | (67 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 69.73 μg | (23 %) | ||
| Pantothenic acid | 0.69 mg | (12 %) | ||
| Biotin | 10.59 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 31.19 mg | (33 %) | ||
| Potassium | 695.57 mg | (17 %) | ||
| Calcium | 101.85 mg | (10 %) | ||
| Magnesium | 66.8 mg | (22 %) | ||
| Iron | 2.78 mg | (19 %) | ||
| Iodine | 28.4 μg | (14 %) | ||
| Zinc | 1.42 mg | (18 %) | ||
| Saturated fatty acids | 4.17 g | |||
| Cholesterol | 92 mg |
Ingredients
- Ingredients
- 400 grams Long grain rice
- 1 sm can Saffron
- 150 grams Anchovy (in salt)
- 150 grams black Olives
- 8 Tomatoes
- Bell pepper (1 green and 1 red)
- 3 eggs
- 4 white onions
- 9 Tbsps olive oil
- 3 Tbsps White vinegar
- 1 Tbsp Mustard
- 2 Tbsps scallions
- salt
- peppers
Preparation steps
Rinse anchovies in cold water, pat dry. De-bone and cut into fillets.
Boil rice with twice the amount of lightly salted water. Reduce heat and cook, covered about 25 minutes at very low heat. Remove from the stove and cool.
Meanwhile boil the eggs for 10 minutes, then remove from heat.
Blanch tomatoes, peel, cut into quarters, remove seeds and cut into strips.
Rinse peppers, cut in half, remove seeds and ribs and cut into strips.
Peel the onions and chop fine.
Peel eggs and cut into eighths.
Combine rice, tomatoes, peppers, olives and anchovies in a bowl.
Mix mustard with vinegar, season with salt and pepper. Drizzle in the oil slowly, while mixing. Stir in onion and chives.
Serve the rice salad on a plate and garnish with eggs. Drizzle with dressing.
Serve with a fresh salad (with edible flowers such as pansies) and sliced meat such as ham.
