Spanich Rice and Garlic Bake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
906
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 906 kcal | (43 %) | ||
| Protein | 35.37 g | (36 %) | ||
| Fat | 40.82 g | (35 %) | ||
| Carbohydrates | 109.93 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.44 g | (38 %) |
more nutritional values
| Vitamin A | 100.22 mg | (12,528 %) | ||
| Vitamin D | 1.79 μg | (9 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 0.96 mg | (96 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 11.11 mg | (93 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 116.97 μg | (39 %) | ||
| Pantothenic acid | 0.96 mg | (16 %) | ||
| Biotin | 3.69 μg | (8 %) | ||
| Vitamin B₁₂ | 0.75 μg | (25 %) | ||
| Vitamin C | 25.18 mg | (27 %) | ||
| Potassium | 1,042.07 mg | (26 %) | ||
| Calcium | 82.95 mg | (8 %) | ||
| Magnesium | 83.35 mg | (28 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Zinc | 3.48 mg | (44 %) | ||
| Saturated fatty acids | 12.01 g | |||
| Cholesterol | 90.29 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ounces Pork ribs
- 1 ⅔ cups waxy potatoes (peeled and sliced, approx. 1 cm thick)
- 2 tablespoons olive oil
- 3 tomatoes (one halved, rest chopped)
- 1 teaspoon paprika
- 1 Saffron
- 1 ⅔ cups short grain rice
- 1 ¼ cups chickpeas (tinned, drained)
- 1 garlic (head)
- 1 Spanish Black pudding (e. g. morcilla de cebolla, halved)
- 2 cups Meat stock
Preparation steps
1.
Fry the ribs in hot oil together with the potatoes and then set aside.
2.
Fry the chopped tomatoes, add the paprika and the saffron and season with salt and ground black pepper.
3.
Stir in the rice and the chickpeas and transfer to a terracotta baking dish. Place the tomato halves, potato slices, ribs and sausage into the rice and place the garlic bulb in the middle. Add the stock and bake for around 40 minutes. If necessary, add a little more stock, however at the end of the cooking time the rice should have soaked up all the liquid.
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