Wild Rice with Shrimp and Lemongrass

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Wild Rice with Shrimp and Lemongrass
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
152
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie152 kcal(7 %)
Protein7.17 g(7 %)
Fat1.59 g(1 %)
Carbohydrates26.97 g(18 %)
Sugar added0 g(0 %)
Roughage1.62 g(5 %)
Vitamin A11.11 mg(1,389 %)
Vitamin D0.01 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.12 mg(11 %)
Niacin4.61 mg(38 %)
Vitamin B₆0.19 mg(14 %)
Folate15.94 μg(5 %)
Pantothenic acid0.61 mg(10 %)
Biotin0.8 μg(2 %)
Vitamin B₁₂0.56 μg(19 %)
Vitamin C0.1 mg(0 %)
Potassium200.59 mg(5 %)
Calcium17.28 mg(2 %)
Magnesium55.62 mg(19 %)
Iron0.74 mg(5 %)
Zinc0.96 mg(12 %)
Saturated fatty acids0.42 g
Cholesterol23.72 mg
Author of this recipe:
How healthy are the main ingredients?
Dill

Ingredients

for
4
Ingredients
1 stalk
Lemongrass (only the white and pale green sections, sliced finely on the diagonal)
1 tablespoon
cup
1 tablespoon
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.