Rice with Vegetables

Rice with Vegetables

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

2 servings
Preparation 10 min
Cooking 25 min

190 calories per serving 


Ingredients

1/2 onions   100 g
1 green onions/scallions   15 g
1/4 stalk celery   18 g
1 tbsp olive oil, or coconut 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   0.1 g

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

Nutrition Facts

per 1 serving (190g)

Amount

% DV*

* DV = Daily Value

Calories

190

Fat

5 g

8 %

Saturated 0.5 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

4 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

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

More info


This recipe is in the following categories: Rice/Grain | First courses/Appetizers | Side dishes | Artery-healthy | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium

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