Rice with Mushrooms and Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.4 g | (48 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 76.9 μg | (128 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,237 mg | (31 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Brown rice
- salt
- 350 grams carrots
- 150 grams Snow peas
- 2 stalks Leeks
- 350 grams Oyster mushrooms
- 2 Tbsps vegetable oil
- 75 milliliters dry white wine
- 100 milliliters Vegetable broth
- 1 Lime (juice)
- Curry powder
- soy sauce
- peppers
- 4 Tbsps freshly chopped Fresh herbs (such as chervil, parsley, coriander)
Preparation steps
1.
Rinse the rice and cover in a pot of water. Use approximately 1 tsp salt to taste and simmer for about 30 minutes on low heat. Then remove from heat and let soak for about 10 minutes.
2.
Rinse the carrots, peel and dice finely. Cut the snow peas diagonally into strips. Rinse and cut the leeks into rings. Trim the mushrooms. Pour the oil in a large hot frying pan and fry the vegetables lightly for 3-4 minutes until brown. Deglaze with the wine and pour in the broth. Cook for another 6-8 minutes. Add the rice, mix and season with lime juice, curry powder and soy sauce. Season with salt and pepper and serve sprinkled with herbs.
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