Savory Rice Cake with Sesame
Savory Rice Cake with Sesame - A different kind of cake - hearty and very tasty
Healthy, because
Even smarter
Nutritional values
Here comes a cornucopia of healthy vegetables from the springform pan: carrots provide us with cell-protecting beta-carotene, spinach scores points with plenty of folic acid, which promotes cell growth, and zucchini is a top supplier of iron. broccoli and paprika also provide plenty of vitamin C. This means that the body can absorb the iron particularly well.
Culinary creativity allowed! If you like it milder, replace the strong mountain cheese with Gouda. Spring onions, tomatoes or aubergines also taste good with it.
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 89 mg |
Ingredients
- Ingredients
- 300 grams Brown rice
- 600 milliliters Vegetable broth
- ½ bunch Arugula (40 grams or 1.5 ounces)
- 200 grams Broccoli
- salt
- 1 Zucchini
- 1 carrot
- 1 Red Bell pepper
- 1 tsp butter
- 1 pc Mountain cheese such as Gruyere (150 grams or 5 ounces)
- 200 milliliters
- 150 grams Sour cream
- 4 eggs
- peppers
- 3 Tbsps Sesame seeds (30 grams or 1 ounce)
Preparation steps
Cook the rice in broth for 15-20 minutes on low heat. Remove lid and let cool.
Meanwhile rinse the arugula, spin dry and chop coarsely.
Rinse the broccoli, divide into florets and blanch for 2 minutes in boiling salted water. Drain and rinse under cold water.
Rinse and peel the zucchini and carrots; grate both coarsely. Rinse the pepper, remover the seeds and chop coarsely. Lightly grease a 24cm (approximately 9 inch) springform pan with butter.
Finely grate the cheese and mix with the milk, sour cream, eggs, salt and pepper. Add the rice and vegetables, filling the pan. Sprinkle with sesame seeds.
Bake the cake in a preheated oven at 200°C (approximately 400°F) until golden brown, about 45 minutes.
Let the cake cool in the springform, then serve warm.
