Rustic Country Rice Dish
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
472
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 95.8 μg | (160 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- olive oil
- 1 ½ cups short grain rice
- ⅔ cup dry white wine
- 3 ½ cups vegetable stock
- ½ green Zucchini (thinly sliced)
- ½ yellow Zucchini (sliced)
- 2 red Tomatoes (peeled and diced)
- 2 yellow Tomatoes (peeled and diced)
- 1 stick Celery (thinly sliced)
- 1 bunch Purslane
- 3 Tbsps fresh Parmesan (grated)
Preparation steps
1.
Fry the onion and the garlic in 2 tbsp oil. Add the rice, fry for a few minute then add half the wine. Stirring continuously, allow the rice to absorb the wine and then add the rest of the wine. Allow the rice to absorb this and then add a ladle of stock so that the rice is just covered. Gradually add the remaining stock and simmer, stirring continuously until the rice is al dente.
2.
Fry the courgette in 3 tbsp oil until golden. Remove from the pan and pat dry with kitchen paper.
3.
Stir the tomatoes, courgette, celery, purslane and the Parmesan into the rice and season with salt and ground black pepper. Arrange on preheated plates and serve.
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