60 min
Suitable for vegans
Type of dish: Rices
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Frozen chopped artichoke 0.1 kg
Frozen peas 0.075 kg
Runner beans 0.1 kg
Bell pepper 0.25 kg
Cubed carrot 0.075 kg
Leek 0.6 ud
Chopped green pepper 0.075 kg
Garlic, bulb 0.75 ud
Table salt 3.75 g
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l
Onion 0.042 kg
Garlic, bulb 0.067 ud
Green pepper 0.025 kg
Diced tomato 0.167 kg
Table salt 0.058 g
Sugar 0.0 kg

For the rice with vegetables:

  • Cut the beans into rhombus and the sweet pepper into thin strips.
  • Clean the mushrooms with kitchen paper and cut it into quarters.
  • Chop the carrot and the green pepper into cubes of 1 cm.
  • Cut the garlic and the leek into brunoise.
  • Cook in boiling water or steam the beans, the carrots, the artichokes and the frozen peas.
  • Fry the garlic and the green pepper. Then, the leek, and finally, the mushrooms.
  • Add the rice and cook.
  • Spread over the garnish.
  • Cover with two parts of water per each part of rice, the lemon juice and the tomato sauce to give colour.
  • Add salt.
  • Let boil for 15 minutes on the hob or the oven.
  • Let sit for 10 minutes and plate up.
Nutritional information (1 portion)
Fiber 16.58 g
Saturates 1.49 g
Monounsaturated fatty acids 1.61 g
Polyunsaturated fatty acids 4.13 g
Cholesterol 0.03 mg
Calcium 239.13 mg
Iron 4.31 mg
Zinc 1.06 mg
Vitamin A 1013.58 ug
Vitamin C 108.34 g
Folic acid 213.12 ug
Salt (Sodium) 410.22 mg
Sugars 20.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.