Saffron Rice with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 68.7 μg | (115 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 362 mg | (381 %) | ||
| Potassium | 823 mg | (21 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 shallot
- 6 Tbsps olive oil
- 300 grams short grain rice
- 600 milliliters Vegetable broth
- 1 generous pinch ground Saffron
- salt
- freshly ground peppers
- 6 Bell pepper (red, yellow and green)
- 2 garlic cloves
- 1 handful parsley
- 2 Tbsps lemon juice
- 50 grams shaved Parmesan
Preparation steps
Peel and finely dice the shallot. Heat 2 teaspoons of oil in a pot, and sauté the shallot. Add the rice, sauté briefly, then add the broth. Add the saffron, and season with salt and pepper. Simmer 20 minutes until the rice is al dente. Add more broth, if necessary.
Rinse and halve the peppers. Trim, and cut into wide strips. Heat 2 tablespoons of oil in a pan and sear the peppers. Peel and finely dice the garlic. Rinse and dry the parsley. Remove the leaves and finely chop. Mix the garlic and parlsey with the lemon juice and the remaining oil. Remove the peppers from the heat, drizzle with the garlic oil, and season to taste with salt and pepper.
Mix some of the parmesan cheese into the rice and season to taste. Place the rice on deep plates with the peppers. Garnish with the remaining parmesan cheese and serve.
