Spiced Rice with Nuts, Raisins and Bell Pepper
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
682
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 small yellow Bell pepper
- 100 grams mixed, coarsely chopped Nut
- 2 Tbsps Pine nuts
- 1 sm can Saffron
- 3 Tbsps clarified butter
- 1 tsp Cumin
- 400 grams Basmati rice
- 2 Tbsps raisins
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
Preparation steps
1.
Rinse the bell peppers, trim, cut in half, remove seeds and dice finely.
2.
Rinse the rice in a sieve under running water and drain.
3.
Melt the butter in a pan, add the cumin and fry briefly. Stir in saffron, add the rice and stir for a few minutes. Stir in the raisins and diced peppers. Season lightly with salt. Add 700 ml (approximately 2 1/2 cups) of water, bring to a boil and then cook over very low heat for 20 minutes.
4.
Toast the pine nuts in a dry frying pan over medium heat.
5.
Season the cooked rice with salt and pepper. Stir in the parsley, chopped nuts and toasted pine nuts and serve.
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