Rice with Sausages
Rice with Sausages - Rice with Sausages
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,204 cal. | (57 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 83 g | (72 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 34.7 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 onion
- 4 Tomatoes
- 1 Tbsp vegetable oil
- 10 Nuremberger grilled sausages (alternatively other small light sausages)
- 300 grams Long grain rice
- 1 tsp Tomato paste
- 450 milliliters Vegetable broth
- salt
- peppers
- 75 grams Parmesan
- 1 handful Basil (fresh)
Preparation steps
Peel onion and chop. Rinse tomatoes, halve, scrape out seeds with a spoon and pulp tomato halves with a hand blender. Heat oil in a saucepan and fry sausages for 3 minutes then lift out. In remaining grease fry chopped onion at low to medium heat for 2 minutes until translucent. Add rice and tomato paste and sauté, stirring, for under 1 minute. Mix rice with mashed tomatoes and deglaze with broth. Season with salt and pepper. Cook rice, covered, stirring frequently, until rice absorbs liquid, about 12 minutes.
Meanwhile finely grate Parmesan. Cut sausage into chunks. Mix sausage with half of basil leaves and cooked rice then heat up briefly therein. Season with salt and pepper. Sprinkle with grated Parmesan and remaining basil leaves to serve.
