Vegetarian rice

60 min
Suitable for vegans
Type of dish: Rices
Temperature: Hot
Cuisine type: Vegan cuisine
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Onion 0.125 kg
Natural mushrooms 0.125 kg
Courgette 0.125 kg
Aubergine 0.125 kg
Green pepper 0.125 kg
Carrots 0.125 kg
Runner beans 0.125 kg
Lemon 0.075 kg
Parsley 5.0 g
Sunflower oil 0.05 l
Table salt 3.75 g
Vegetable stock 1.5 l
See Recipe
Onion 0.3 kg
Carrots 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
598.47
kcal
Carbohydrates
109.95
g
Proteins
13.65
g
Lipids
12.18
g
Fiber 9.53 g
Saturates 1.75 g
Monounsaturated fatty acids 2.95 g
Polyunsaturated fatty acids 6.85 g
Cholesterol 0.05 mg
Calcium 246.21 mg
Iron 4.58 mg
Zinc 1.09 mg
Vitamin A 760.48 ug
Vitamin C 97.48 g
Folic acid 201.75 ug
Salt (Sodium) 374.42 mg
Sugars 20.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.