Rice with Vegetables and Shrimp
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
597
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 134 μg | (67 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 100 grams Rice
- 200 grams shrimp (peeled and ready to cook)
- 2 stalks Celery
- 2 Tbsps black, pitted Olives
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 100 milliliters white wine
- 250 milliliters fish stock
- 80 grams Feta
- salt
- freshly ground peppers
Preparation steps
1.
Rinse, trim and slice celery.
2.
Peel shallot and garlic and chop finely.
3.
Saute celery, shallot and garlic together in hot oil. Stir in rice and deglaze with white wine. Add stock and cover. Simmer for 25 minutes. Add shrimp, cover and cook for an additional 3 minutes or until shrimp is cooked. Mix in olives and crumbled feta. Season with salt and pepper and serve.
