Spiced Rice with Nuts

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Spiced Rice with Nuts
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
664
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie664 kcal(32 %)
Protein39.1 g(40 %)
Fat22.84 g(20 %)
Carbohydrates77.09 g(51 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A48.91 mg(6,114 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.13 mg(12 %)
Niacin22.39 mg(187 %)
Vitamin B₆0.64 mg(46 %)
Folate172.91 μg(58 %)
Pantothenic acid1.06 mg(18 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C14.47 mg(15 %)
Potassium813.54 mg(20 %)
Calcium144.07 mg(14 %)
Magnesium59.89 mg(20 %)
Iron6.43 mg(43 %)
Iodine1.5 μg(1 %)
Zinc1.5 mg(19 %)
Saturated fatty acids13.19 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ⅔ cups
Wild Rice Basmati mixture
2 tablespoons
4
Chicken breasts (approx. 140 g each)
2
onions (finely diced)
2 cloves
garlic (finely diced)
2 tablespoons
cup
cup
2 tablespoons
light soy sauce
To garnish
chopped Cashews

Preparation steps

1.
Cook the rice in salted water according to the instructions on the packet.
2.
Heat the oil in a frying pan and fry the chicken on all sides until golden brown. Add the onions and garlic and fry together until golden. Stir through the curry powder and deglaze with coconut milk and stock. Simmer over a low heat for around 10 minutes until cooked.
3.
Take the chicken out of the sauce and dice it. Return to the sauce. Reduce the sauce further or add stock as necessary. Season to taste with soy sauce and salt. Stir in the rice (drain if necessary) and spoon into bowls. Serve garnished with cashew nuts and coriander.