Tomato and Grain Gratin
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
182
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅔ cup Long grain rice
- 1.333 cups water
- salt
- 8 Tomatoes
- olive oil
- 1 clove garlic cloves
- 1 shallot
- 1 Tbsp chopped, fresh parsley
- 1 red Bell pepper (seeds removed, diced)
- 1 Tbsp Tomato paste
- freshly ground Black pepper
- ⅜ cup vegetable stock
Preparation steps
1.
Put the rice in a pan with the water and salt and bring to a boil. Cover and cook gently until the rice is cooked and the water is absorbed.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.
3.
Cut the tops off the tomatoes and scoop out the flesh.
4.
Heat the oil in a pan and cook the garlic and shallot until soft. Remove from the heat and stir in the parsley. Set aside to cool.
5.
Mix the diced pepper with the rice, shallots, garlic and tomato paste. Season to taste with salt and pepper.
6.
Place the tomatoes in the baking dish and fill with the rice mixture. Replace the tops and drizzle with a little olive oil. Pour in the stock.
7.
Bake for about 20 minutes until tender and piping hot. Serve immediately.
