Vegetarian rice

60 min
Temperature: Hot
Type of dish: Rices
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
Green bell pepper 0.125 kg
Carrot 0.125 kg
Bean 0.125 kg
Lemon 0.075 kg
Parsley 5.0 g
Sunflower oil 0.2º 0.05 l
Table salt 3.75 g
Vegetable stock 1.5 l
See Recipe
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)
Energy
636.0
kcal
Carbohydrates
112.32
g
Proteins
14.3
g
Lipids
12.3
g
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.