Saffron Rice with Vegetables

0
Average: 0 (0 votes)
(0 votes)
Saffron Rice with Vegetables

Saffron Rice with Vegetables - So easy and finished in a flash.

share Share
print
bookmark_border Copy URL
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
440
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie440 cal.(21 %)
Protein13 g(13 %)
Fat2 g(2 %)
Carbohydrates90 g(60 %)
Sugar added0 g(0 %)
Roughage8.1 g(27 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin K59.3 μg(99 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.5 mg(36 %)
Folate147 μg(49 %)
Pantothenic acid1.3 mg(22 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium632 mg(16 %)
Calcium72 mg(7 %)
Magnesium67 mg(22 %)
Iron2.4 mg(16 %)
Iodine11 μg(6 %)
Zinc2.3 mg(29 %)
Saturated fatty acids0.9 g
Uric acid190 mg
Cholesterol3 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
400 grams Rice
1 sm can Saffron (0,1 grams)
200 grams frozen Peas
1 stalk Leeks
250 grams large carrots (250 grams)
1 tsp butter (5 grams)
50 milliliters Vegetable broth (heated)
How healthy are the main ingredients?
Leekcarrot

Preparation steps

1.

Cook rice acording to package instructions, adding saffron in the beginning.

2.

Thaw peas. Rinse leek and cut into thin rings. Peel and finely dice carrots.

3.

Heat butter in a pan. Sauté carrots, peas and leek over medium heat for 2-3 minutes, stirring occasionally. Add vegetable broth.

4.

Combine cooked rice and vegetable mixture.  Season with salt and pepper and serve immediately.