Wild Rice with Shrimp and Lemongrass
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
338
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 412 mg | (10 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Lemongrass (only the white and pale green sections, sliced finely on the diagonal)
- 1 Tbsp Fish sauce
- ⅞ cup fish stock
- 1 Tbsp soy sauce
- 2 cups black Rice
- 8 King prawn (de-veined and peeled except for the tail)
- Dill (to garnish)
Preparation steps
1.
Bring the lemongrass to the boil with the fish sauce, fish stock, soy sauce and approximately 800 ml water. Add the rice, cover and simmer over a low heat for around 30 minutes. Add a little extra water if necessary; however, at the end of the cooking time, the liquid should be completely absorbed.
2.
Fry the prawns in a frying pan in hot oil for 2-3 minutes until golden brown. Season with salt and ground black pepper.
3.
Check the seasoning in the rice and divide between bowls. Place the prawns on top, garnish with dill and serve.
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