Vegetable Rice

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Vegetable Rice
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
367
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie367 cal.(17 %)
Protein9 g(9 %)
Fat5 g(4 %)
Carbohydrates71 g(47 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin K31.3 μg(52 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.1 mg(9 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.5 mg(36 %)
Folate99 μg(33 %)
Pantothenic acid1.9 mg(32 %)
Biotin14.2 μg(32 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16 mg(17 %)
Potassium580 mg(15 %)
Calcium67 mg(7 %)
Magnesium113 mg(38 %)
Iron3.7 mg(25 %)
Iodine8 μg(4 %)
Zinc2.1 mg(26 %)
Saturated fatty acids0.9 g
Uric acid174 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
350 grams cooked Brown rice
1 sm stalk Leeks
1 yellow paprika
2 carrots
1 Tbsp sesame oil
1 generous pinch dried marjoram
50 grams fresh soybean sprout
salt
peppers
100 milliliters Vegetable broth
marjoram (for garnish)
How healthy are the main ingredients?
Leeksesame oilmarjoramcarrotsaltmarjoram

Preparation steps

1.

Cook the rice in plenty of salted water for about 30 minute, or until tender.

In the meantime, rinse the leek and cut into rings.

2.

Rinse the peppers, cut in half, remove the seeds, remove the white interior and cut into strips. Peel the carrots and cut into slices. Sauté the vegetables in oil, then pour in broth. Add the marjoram, cover, and simmer over medium heat for about 5 minutes.

Rinse the sprouts and pat dry. Drain the rice, then mix with the sprouts into the vegetables and season with salt and pepper. Spoon into small bowls and serve garnished with marjoram.