Sliced Radishes and Fava Beans
with rice and artichoke hearts
(3 votes)
(3 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
373
calories
Calories
Healthy, because
Even smarter
Nutritional values
The beans in this recipe add tons of fiber and protein to this dish, while the radishes are filled with vitamins C and B6.
Use brown or wild rice to make this dish more fiber-rich and healthy!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 kcal | (18 %) | ||
| Protein | 10.84 g | (11 %) | ||
| Fat | 3.33 g | (3 %) | ||
| Carbohydrates | 83.2 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.33 g | (34 %) |
more nutritional values
| Vitamin A | 70.39 mg | (8,799 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.19 mg | (2 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.62 mg | (14 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 52.5 μg | (18 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 1.22 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27.35 mg | (29 %) | ||
| Potassium | 209.32 mg | (5 %) | ||
| Calcium | 44.75 mg | (4 %) | ||
| Magnesium | 24.57 mg | (8 %) | ||
| Iron | 2.55 mg | (17 %) | ||
| Iodine | 0.71 μg | (0 %) | ||
| Zinc | 0.58 mg | (7 %) | ||
| Saturated fatty acids | 0.07 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups white short grain rice (rinsed)
- 2 cups hot water
- 1 cup jarred Artichoke hearts (drained and chopped)
- 1 cup Fava bean (shelled)
- ¾ cup fresh green pea
- ⅔ cup cherry tomatoes (quartered)
- ⅔ cup salad Radish (thinly sliced)
- ½ cup baby gherkins (in vinegar)
- 2 scallions (thinly sliced)
- 2 tablespoons dill weed (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Place the rice, hot water, and half a teaspoon of salt in a saucepan. Bring to the boil over a moderate heat, and then cover with a lid and cook over a reduced heat for 15 - 20 minutes until tender.
2.
Remove the rice from the heat and to aside, covered, for 10 minutes.
3.
Fluff the rice with a fork and then transfer to a large mixing bowl. Add all the remaining ingredients apart from the dill.
4.
Stir well and season to taste with salt and pepper. Serve on plates with a garnish of dill.
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