Saffron Rice with Vegetables and Shrimp

0
Average: 0 (0 votes)
(0 votes)
Saffron Rice with Vegetables and Shrimp
share Share
print
bookmark_border Copy URL
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
447
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie447 cal.(21 %)
Protein38 g(39 %)
Fat8 g(7 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A1.7 mg(213 %)
Vitamin D1.7 μg(9 %)
Vitamin E10 mg(83 %)
Vitamin K22.8 μg(38 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin16 mg(133 %)
Vitamin B₆0.6 mg(43 %)
Folate75 μg(25 %)
Pantothenic acid2.2 mg(37 %)
Biotin17.8 μg(40 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C27 mg(28 %)
Potassium1,169 mg(29 %)
Calcium233 mg(23 %)
Magnesium159 mg(53 %)
Iron3.4 mg(23 %)
Iodine154 μg(77 %)
Zinc4.4 mg(55 %)
Saturated fatty acids1.3 g
Uric acid391 mg
Cholesterol203 mg
Complete sugar11 g

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)
How healthy are the main ingredients?
Basmati riceSnow peacarrotgarlic clovesalt

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.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks