Vegetable and Shrimp Rice Pilaf
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 59.5 μg | (99 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 649 mg | (16 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Frozen pea
- 2 stalks Celery
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- ½ dried chili pepper
- 2 Tbsps raisins
- 2 Tbsps Pine nuts
- 250 grams Long grain rice
- 500 milliliters Vegetable broth
- 250 grams shrimp (ready to cook)
- salt
- freshly ground peppers
- ½ tsp ground Cumin
- 3 Tbsps chopped parsley
Preparation steps
1.
Thaw peas. Rinse the celery, remove the strings and chop. Peel the onion and garlic and chop finely.
2.
Heat the oil in a skillet, add the onion and garlic and saute until translucent. Crumble the chile and add to the onions. Stir in the celery, raisins, pine nuts and rice until well combined, then pour in the broth. Add salt, pepper and cumin. cover and cook over low heat until the rice is tender, about 25 minutes. Stir in the shrimp and peas 5 minutes before the rice is done. Stir in the parsley.
3.
Serve the pilaf on plates.
lunch seasonal
