Saffron Rice with Vegetables and Shrimp
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
447
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 154 μg | (77 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 391 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 100 grams Basmati rice
- 1 pinch Saffron
- 200 milliliters Vegetable broth
- 100 grams button Mushroom
- 100 grams Snow peas
- 2 scallions
- 2 carrots
- 1 red paprika
- 1 Tbsp chopped Fresh herbs
- 1 garlic clove (chopped)
- 1 Tbsp vegetable oil
- salt
- freshly ground pepper
- 6 shrimp (ready to cook)
Preparation steps
1.
Mix basamati rice, saffron and broth and simmer for about 10 minutes.
2.
Rinse snow peas, scallions, carrots and bell peppers and cut into strips. Scrub mushrooms and cut in half, depending on size. Add carrots to rice mixture, add more broth if necessary and simmer about 10 more minutes. Add snow peas, scallions, bell peppers and mushrooms to rice mixture, season with salt and pepper and simmer about 10 more minutes.
3.
Briefly sauté garlic and shrimp in oil, season with salt and pepper and serve on the rice.
