Rice with Legumes
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
528
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 11.1 g | (11 %) | ||
| Fat | 16.45 g | (14 %) | ||
| Carbohydrates | 85.49 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.59 g | (25 %) |
more nutritional values
| Vitamin A | 133.96 mg | (16,745 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.45 mg | (45 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 5.99 mg | (50 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 64.14 μg | (21 %) | ||
| Pantothenic acid | 1.28 mg | (21 %) | ||
| Biotin | 1.46 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36.91 mg | (39 %) | ||
| Potassium | 437.83 mg | (11 %) | ||
| Calcium | 57.11 mg | (6 %) | ||
| Magnesium | 116.27 mg | (39 %) | ||
| Iron | 3.15 mg | (21 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 2.26 mg | (28 %) | ||
| Saturated fatty acids | 2.79 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 20 grams ginger
- 4 Tbsps Peanut oil
- 350 grams
- 1 Tbsp Curry powder
- 1 sm can Saffron (0.1 grams)
- salt
- 200 grams Snow peas
- 150 grams Peas (frozen)
- 1 small onion
- 2 Tbsps Pastry flour
- 1 Thai basil
Preparation steps
1.
Peel the ginger and finely grate. Saute in 2 tablespoons of peanut oil. Pour in 700 ml (approximately 3 cups) of hot water and evenly cook the rice for about 15 minutes. Add the curry powder and saffron and season with a little salt.
2.
Rinse the snow peas, trim, remove the strings if necessary. Blanch in boiling salted water for about 5 minutes until al dente. Thaw the peas.
3.
Peel the onion and cut into thin rings.
4.
Mix the peas and the cooked snow peas in the rice and keep warm.
5.
Dip the onions in flour and fry until crisp in the remaining oil. Cut the basil into strips, mix in the rice and season to taste.
6.
Divide between bowls and garnish with the onion rings.
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