60 min
Type of dish: Rices
Temperature: Hot
Cuisine type: Vegan cuisine
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Onion 0.125 kg
Champignons 0.125 kg
Courgette 0.125 kg
Aubergine 0.125 kg
Carrot 0.125 kg
Bean 0.125 kg
Lemon 0.075 kg
Parsley 5.0 g
Onion 0.3 kg
Carrot 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l
Elaboration
  • Prepare a vegetable stock.
  • Cut the onion into brunoise and fry. Add the green pepper cut into small cubes, the mushroom into quartes, the courgette and the aubergine, in this order.
  • Boil the carrot and the beans.
  • Add the rice and cook.
  • Cover with the stock, two or three parts of stock per each part of rice more or less, depending on the temperature of the oven.
  • Add the carrot and the beans without stirring, let boil, add salt and introduce in the oven for 15-20 minutes.
  • Take out and let sit for 10 minutes.
Nutritional information (1 portion)
Fiber 10.41 g
Saturates 1.76 g
Monounsaturated fatty acids 2.95 g
Polyunsaturated fatty acids 6.89 g
Cholesterol 0.05 mg
Calcium 265.72 mg
Iron 4.97 mg
Zinc 1.19 mg
Vitamin A 890.8 ug
Vitamin C 111.6 g
Folic acid 211.7 ug
Salt (Sodium) 381.86 mg
Sugars 21.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.