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Rice with Vegetables

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Rice with Vegetables
317
calories
Calories
0
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moderate
Difficulty
30 min.
Preparation
Nutritions
Fat11.9 g
Saturated Fat Acids0 g
Protein7.5 g
Roughage0 g
Sugar added0 g
Calorie317
1 serving contains
Calories317
Protein/g7.5
Fat/g11.9
Saturated fatty acids/g0
Carbohydrates/g45
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
200 grams
240 grams
1 red and yellow Bell pepper
1
4 tablespoons
150 grams
1 tablespoon
1-2 tablespoons Lemon juice
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Preparation steps

Step 1/4

Cook rice in salted water according to package instructions.

Step 2/4

Drain palm hearts in a sieve. Quarter peppers, remove seeds and ribs, rinse and chop. Rinse leek and cut into rings. Cut palm hearts into pieces.

Step 3/4

Heat oil in a pan and saute peppers with leek for about 6 minutes. Add peas and season with curry powder, mix well. 

Step 4/4

Add rice and palm hearts to peppers and leek and cook for another 1-2 minutes. Season with lemon juice, salt and pepper. Arrange on plates and serve. 

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