Spanish Rice Broth
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
425
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 123.4 μg | (206 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 11 ozs Brussels sprouts (trimmed)
- 1 Tbsp olive oil
- 5 ozs gluten-free Chorizo (sliced)
- 2 cloves garlic cloves (finely chopped)
- 1 onion (chopped)
- ½ cup white wine
- 2 cups round-grain Rice
- ½ tsp ground cilantro
- 3 cups hot vegetable stock
- 2 tsps salt (plus more to taste)
- freshly ground peppers (to taste)
Preparation
Kitchen utensils
2 Pots, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Slotted spoon, 1 Fine-mesh sieve, 1 Whisk, 1 Brush, 1 Citrus juicer, 1 Fine grater
Preparation steps
1.
Cook the Brussels sprouts in a pan of boiling water for 5 minutes. Drain well, refresh in cold water and cut in half. Set aside.
2.
Heat the oil in a large pan and add the chorizo, garlic and onion. Cook for about 5 minutes until the chorizo is browned and the garlic and onion are softened.
3.
Add the wine and cook, stirring for 1 minute. Stir in the rice and stir to coat the grains, then add the stock, coriander, salt and pepper.
4.
Cover and reduce the heat to low and simmer slowly, stirring occasionally for about 15 minutes, until most but not all of the liquid has been absorbed.
5.
Stir in the Brussels sprouts and continue simmering until the liquid is absorbed. Remove from the heat and leave to stand for 10 minutes.
6.
Season the rice with additional salt if needed and pepper to taste.
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