Vegetable Rice with Crab Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 545 mg | (14 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 125 grams Long grain rice
- 200 grams triggered Crabmeat
- 200 grams Leeks
- 200 grams carrots
- 200 grams shallots
- 50 grams Shelled peanut
- 1 Tbsp olive oil
- 3 Tbsps butter
- 2 Tbsps Peanut butter
- 2 Tbsps Cognac
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped cilantro
- 1 Portion form (for timbales)
- cilantro
Preparation steps
Cook the rice in boiling water for about 15-20 minutes. Cut the crab meat into small pieces. Trim all the vegetables, rinse, peel if necessary, and finely dice. Chop the peanuts.
Drain the rice in a colander, rinse with cold water and drain.
Heat the olive oil and 1 tablespoon butter in a pan and saute the diced vegetables in it.
Add the peanuts to the vegetables and fry with stirring. Stir in the peanut butter.
Pour in the cognac. Add the cooked rice and crab meat, season with salt and pepper, and stir in the cilantro.
Grease the mold with some butter and fill the some rice mixture into it up to the edge. Firmly press the mixture into the mold and pounce on a warmed plate. Make 6 such servings from the rice mixture. Serve immediately garnished with cilantro.
