Rice with Spinach and Raisins

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Rice with Spinach and Raisins
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
517
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie517 cal.(25 %)
Protein10 g(10 %)
Fat22 g(19 %)
Carbohydrates68 g(45 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.5 mg(21 %)
Vitamin K105.6 μg(176 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.3 mg(21 %)
Folate70 μg(23 %)
Pantothenic acid0.7 mg(12 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17 mg(18 %)
Potassium523 mg(13 %)
Calcium88 mg(9 %)
Magnesium89 mg(30 %)
Iron3 mg(20 %)
Iodine8 μg(4 %)
Zinc2 mg(25 %)
Saturated fatty acids6.4 g
Uric acid79 mg
Cholesterol17 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
60 grams raisins
100 grams Wild rice
salt
2 Tbsps butter
200 grams Basmati rice
1 sm can Saffron (0.1 gram)
100 grams Spinach
8 sprigs thyme
6 shallots
6 Tbsps olive oil
freshly ground peppers
1 generous pinch ground Cumin
How healthy are the main ingredients?
Basmati riceSpinachraisinsolive oilthymesalt

Preparation steps

1.

Soak raisins in lukewarm water. Cook the wild rice according to package instructions and drain well. Melt the butter in a saucepan, sauté the basmati rice and stir in the saffron. Pour enough salted water into the pan to cover the rice about an inch, bring to a boil, cover and cook at low temperature for about 15 minutes. Remove from heat and allow to sit for about 5 minutes until the water is absorbed.

2.

In the meantime, rinse the spinach, pat dry and cut into strips. Rinse the thyme, shake dry and set aside 4 sprigs for garnish. Pluck the leaves from the remaining thyme. Peel and dice the shallots.

3.

Heat the olive oil in a large frying pan and saute the shallots until soft. Drain the raisins and add to the pan. Add the spinach and both varieties of rice to the pan and stir to combine. Season with salt, pepper and cumin. To serve, garnish with the remaining thyme.

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