Rice with Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 317 kcal | (15 %) | ||
| Protein | 7.5 g | (8 %) | ||
| Fat | 11.9 g | (10 %) | ||
| Carbohydrates | 45 g | (30 %) |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 200 grams Long grain and wild rice mix
- Salt freshly ground pepper
- 240 grams hearts of palm
- 1 red and yellow Bell pepper
- 1 Leek
- 4 Tbsps vegetable oil
- 150 grams Frozen pea
- 1 Tbsp Curry
- 1-2 tablespoons lemon juice
Preparation steps
1.
Cook rice in salted water according to package instructions.
2.
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.
3.
Heat oil in a pan and saute peppers with leek for about 6 minutes. Add peas and season with curry powder, mix well.
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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