Saffron Rice with Black Beans, Peppers and Celery

0
Average: 0 (0 votes)
(0 votes)
Saffron Rice with Black Beans, Peppers and Celery
share Share
print
bookmark_border Copy URL
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)
Calorie307 cal.(15 %)
Protein7 g(7 %)
Fat6 g(5 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K36.1 μg(60 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3 mg(25 %)
Vitamin B₆0.5 mg(36 %)
Folate93 μg(31 %)
Pantothenic acid1 mg(17 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C131 mg(138 %)
Potassium427 mg(11 %)
Calcium61 mg(6 %)
Magnesium46 mg(15 %)
Iron1.5 mg(10 %)
Iodine4 μg(2 %)
Zinc1.2 mg(15 %)
Saturated fatty acids0.9 g
Uric acid94 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
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
How healthy are the main ingredients?
Long grain riceCeleryolive oiloreganosaltonion

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.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks