Rice with Vegetables

1 Reviews
100% would make this recipe again

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

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Preparation : 10 min Cooking : 25 min
190 calories/serving

Ingredients

1/2 onions 100 g
1 green onions/scallions
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 0.2 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

per 1 serving (190 g)

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

Net Carbs

35 g

Protein

3 g

Vitamin A

2 %

Vitamin C

8 %

Calcium

3 %

Iron

4 %
More info

Claims

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

DIABETES Exchange

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

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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