Rice with Spinach and Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 105.6 μg | (176 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 11 g |
Ingredients
Preparation steps
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.
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.
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.
