Vegetable and Mushroom Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 72.3 μg | (121 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 363 mg | (9 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 shallot
- 1 Tbsp butter
- 150 grams Long grain rice
- 500 milliliters Vegetable broth
- 125 grams String bean
- salt
- 125 grams Broccoli
- 1 Red chili pepper
- 125 grams button Mushroom
- white peppers
- 1 tsp Lime juice
- 50 grams fresh Parmesan
Preparation steps
Peel the shallot and chop very finely. Fry in a little butter until tender, add the rice. Cook briefly. Add the broth, cover and simmer for about 25 minutes. A the end of the cooking time, if necessary, drain the remaining liquid and leave uncovered. The rice should be firm and fluffy.
While the rice is cooking, cut the beans into 3 cm (approximately 1 inch) long pieces, blanch for 2 minutes in salted water. Drain and rinse in cold water. Rinse the broccoli, cut into florets, blanch 1 minute, drain and rinse in cold water. Wash the chilli, cut in half, clean and chop very finely. Rinse mushrooms, cut into slices and fry in butter. Add the chili pepper, fry briefly, then add beans and broccoli and cook for a few additional minutes.
Add the rice. Mix, season with salt, pepper and lime juice. Butter a one cup form, fill with rice mixture, pack lightly, and turn out onto a warmed plate. Serve with freshly grated Parmesan.
