Saffron Rice with Black Beans, Peppers and Celery
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 14 h. 15 min.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams dried black Beans
- 250 grams Long grain rice
- salt
- 1 pinch Saffron (threads or powder)
- 1 onion
- 1 stalk Celery
- 2 red Bell pepper
- 2 Tbsps olive oil
- ½ tsp dried oregano
- lemon juice
- freshly ground peppers
Preparation steps
1.
Soak the beans in water overnight. Drain, cover with water and bring to a boil. Simmer for about 1.5 hours until softened. Rinse the rice in a colander and drain. Bring to a boil with salt and about two parts of water. Cover and simmer about 20 minutes. During the last 10 minutes of cooking, add the saffron.
2.
Peel and finely chop the onion. Rinse, trim and cut the celery and peppers into pieces. Sauté both with the onion in hot oil for 4-5 minutes. Add the rice and mix in the drained beans. Season with oregano, salt, lemon juice and pepper.
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