Vegetable Rice
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
300
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 450 mg | (11 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Long grain rice
- salt
- 200 grams carrots
- 200 grams Zucchini
- 150 grams shallots
- 4 Tbsps olive oil
- freshly ground pepper
- 1 tsp herbes de Provence
Preparation steps
1.
Cook rice in salted water according to package instructions. Drain.
2.
Rinse vegetables and peel as necessary. Cut carrots and zucchini into thin strips. Chop shallots into quarters.
3.
Heat olive oil and saute vegetables. Deglaze pan with broth and allow to stand for 5 minutes.
4.
Stir vegetables into rice. Season with salt, pepper and Herbes de Provence prior to serving.
