Sausage, Carrot and Leek Casserole
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 21.71 g | (22 %) | ||
| Fat | 42.37 g | (37 %) | ||
| Carbohydrates | 44.15 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.96 g | (23 %) |
more nutritional values
| Vitamin A | 1,604.24 mg | (200,530 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.35 mg | (11 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 4.31 mg | (36 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 49.49 μg | (16 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 5.92 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 97.77 mg | (103 %) | ||
| Potassium | 746.33 mg | (19 %) | ||
| Calcium | 81.31 mg | (8 %) | ||
| Magnesium | 62.81 mg | (21 %) | ||
| Iron | 3.09 mg | (21 %) | ||
| Iodine | 0.89 μg | (0 %) | ||
| Zinc | 0.97 mg | (12 %) | ||
| Saturated fatty acids | 13.18 g | |||
| Cholesterol | 70 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Rice
- salt
- 4 carrots
- 1 stalk Leeks
- 4 Knockwurst (ham)
- 4 Tomatoes
- 3 red Bell pepper
- 4 Tbsps olive oil
- freshly ground peppers
- 1 tsp sweet ground paprika
- 2 generous pinches dried oregano
- 250 milliliters Beef broth
Preparation steps
1.
Cook the rice in boiling salt water, according to the package instructions. Drain well. Peel and slice the carrots. Rinse the leek and cut into thin rings. Cut the sausages into slices. Rinse and chop the tomatoes. Rinse the peppers, halve and cut into strips. Preheat the oven to 180°C (approximately 350°F).
2.
Heat the oil in a large saucepan. Saute the carrots, peppers, leek and sausages. Add the rice and tomatoes. Season with salt, pepper, oregano and paprika. Spread in a baking dish, pour in the broth and cook for about 35 minutes. Remove from the oven and serve immediately.
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