Vegetable Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 67.2 μg | (112 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 193 mg | (203 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 tsps Canola oil
- 120 grams Brown rice
- 400 milliliters Vegetable broth
- Iodized salt
- 200 grams Cauliflower
- 1 yellow Bell pepper
- 100 grams Peas (frozen)
- 1 bunch fresh Fresh herbs
- 1 Tbsp Sour cream (butter)
- 1 generous pinch ground ginger
Preparation steps
Heat 1 teaspoon canola oil heat in a large saucepan, add the brown rice and saute briefly. Pour in the vegetable broth and season with a little salt.
Cook the rice covered over low heat for about 15 minutes.
Trim the cauliflower and divide into florets. Rinse the bell pepper, cut in half, remove seeds and ribs, and cut into small cubes.
Heat the remaining canola oil in a pan and fry the cauliflower, bell pepper and thawed peas. Add the fried cauliflower, bell pepper and peas to the rice, stir and cook for another 15 minutes over low heat until the rice has absorbed all the liquid.
Rinse the herbs, shake dry, pluck the leaves and finely chop. Stir the chopped herbs into the vegetable rice. Cut the sour cream butter in small pieces and mix into the vegetable rice.
Loosen the rice with a fork, season with iodized salt and a little ginger powder, and serve.
