Vegetable Rice
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
755
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 112 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 145.3 μg | (242 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 1,260 mg | (32 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 1 Bell pepper
- 1 Bell pepper
- 250 grams Zucchini
- 200 grams Broccoli
- 1 Eggplant
- 100 grams button Mushroom
- 1 onion
- 4 garlic cloves
- 3 tsps olive oil
- 500 grams Rice (preferably a mixture of equal parts brown rice, basmati rice and white rice)
- 50 grams Tomato paste
- 200 milliliters Riesling
- 1 ½ liters vegetable stock
- salt
- peppers
- 50 grams butter
- 50 grams Parmesan
- 3 Tbsps freshly chopped Fresh herbs (such as parsley, thyme, tarragon, basil, chervil)
Preparation steps
1.
Rinse vegetables (except onion and garlic) and clean mushrooms and cut into small cubes. Peel onion and garlic and chop finely. In a pot, sauté garlic and onion in hot olive oil briefly. Add remaining vegetables and cook for about 2 minutes. Stir in rice and tomato paste and cook, stirring, for 1-2 minutes.
2.
Add wine and broth to pot. Season with salt and pepper. Cook the risotto in a preheated oven at 200°C (about 400°F) for about 1 hour. When the rice is tender, stir in butter and Parmesan. Mix in the herbs just before serving, with more herbs as a garnish.
