Rice with Peas and Cheese
Rice with Peas and Cheese - The fun shape makes the rice irresistible, even for finicky eaters
Healthy, because
Even smarter
Nutritional values
Milk and cheese provide high-quality protein and plenty of calcium for bones and teeth. Natural rice contains valuable vitamins and minerals, and the peas strengthen the immune system through saponins.
For a change you can also form dumplings instead of turrets from the rice. Then cut off the corresponding amounts with an ice cream scoop dipped in water, shape the dumplings with moistened hands and roll them in some sesame seeds.
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 15 mg |
Ingredients
- Ingredients
- salt
- 1 lb brown short grain rice
- 2 pints unsweetened Carrot juice
- 7 ozs Edam cheese (30% fat)
- 4 Tbsps Pumpkin seed
- 2 Tbsps dried mint (or 1 bag mint tea)
- 14 ozs Peas (frozen)
- ¾ cup
- peppers
- Nutmeg
- ¼ cup Whipped cream
Kitchen utensils
Preparation steps
Boil 500 ml (approximately 2 cups) of water and 1 teaspoon salt in a pot. Add rice, cover and cook over low heat for 10 minutes. Stir in carrot juice and cook for another 50 minutes. If liquid has completely evaporated before rice is done, you can add a little water.
Meanwhile, grate the cheese on a coarse grater.
Toast pumpkin seeds in a dry non-stick pan until fragrant. Place on a small plate and let cool.
About 15 minutes before end of rice cooking time, boil 3/4 cup of water in a tea kettle and steep the mint (or mint tea) in it for 5-7 minutes. Strain the tea through a strainer into a small pot and bring to a boil. Add peas and cook for about 3 minutes over low heat.
Add milk to peas and purée with an immersion blender. Season with salt, pepper and freshly grated nutmeg.
Stir the cheese into the hot rice so that it melts. Rinse a cup (about 220 ml) (approximately 1 cup) with cold water. Fill cup with rice and lightly press to help it hold the shape. Invert onto a plate. Repeat with the remaining rice.
Whip the cream until stiff. Fold into the pea mixture. Spoon pea cream around the rice on each plate, sprinkle with pumpkin seeds and serve.
