Saffron Rice with Vegetables
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Saffron Rice with Vegetables - So easy and finished in a flash.
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
440
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
