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Rice with Vegetables

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Preparation : 10 min Cooking : 25 min
190 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Artery-healthy
  • Heart-healthy

Ingredients

1/2 onions 100 g
1 green onions/scallions
1/4 stalk celery 18 g
1 tbsp olive oil 15 mL
1/2 cup arborio rice 90 g
1 cup chicken broth, low-sodium 250 mL
1 clove garlic, minced
1 bay leaf 0.1 g
1 cloves

Method

  1. Preheat the oven to 375°F (190°C).
  2. Wash and finely chop the vegetables. Sauté lightly in oil.
  3. Pour the uncooked rice on the vegetables. Add the broth, garlic, bay leaf and clove.
  4. Bake in the oven for 25 minutes in a covered Pyrex dish.

Nutrition Facts Table

per 1 Serving (190g)

Amount

% Daily Value

Calories

190

Fat

5 g

8 %

Saturated 0.7 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

36 g

12 %

Fibre

1 g

5 %

Sugars

2 g

Protein

3 g

Vitamin A

2 %

Vitamin C

8 %

Calcium

3 %

Iron

4 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 serving
Grain Products : 1 ¼ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Copper, Folacin, Magnesium, Manganese, Selenium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Excellent source of  :
Vitamin K
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 1

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