Spicy Italian Rice Bowl

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Spicy Italian Rice Bowl
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
290
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie290 kcal(14 %)
Protein26.49 g(27 %)
Fat2.8 g(2 %)
Carbohydrates34.03 g(23 %)
Sugar added0 g(0 %)
Roughage5.58 g(19 %)
Vitamin A45.81 mg(5,726 %)
Vitamin D0.22 μg(1 %)
Vitamin E0.88 mg(7 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.28 mg(25 %)
Niacin16.27 mg(136 %)
Vitamin B₆0.87 mg(62 %)
Folate45.74 μg(15 %)
Pantothenic acid1.4 mg(23 %)
Biotin0.67 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C5.14 mg(5 %)
Potassium622.04 mg(16 %)
Calcium33.09 mg(3 %)
Magnesium80.85 mg(27 %)
Iron1.6 mg(11 %)
Zinc2.18 mg(27 %)
Saturated fatty acids0.74 g
Cholesterol59.87 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ⅔ cups
extra virgin olive oil
1
large Eggplant (diced)
2
Garlic cloves (finely chopped)
½ teaspoon
ground cinnamon
2 cups
cup
2 teaspoons
1 tablespoon
How healthy are the main ingredients?
Long grain riceolive oilEggplantcinnamonthyme

Preparation steps

1.
Cook the rice according to the directions on the packet and drain.
2.
Heat 4-5 tbsp oil in a pan and fry the aubergine on a medium heat until golden brown. Do not allow the oil to get too hot as the aubergine will burn easily. Add the garlic and fry for a few minutes. Season with salt, ground black pepper and cinnamon, remove from the pan and keep warm.
3.
Fry the turkey in the remaining oil. Deglaze with the port and allow to evaporate a little. Sprinkled with the chilli flakes, then season with salt.
4.
Add the rice and the aubergines, mix well and season to takes. Stir in the thyme, leave to steep for a few minutes then serve immediately.