Rice with carrots

12 August 2011

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Amounts for servings:

0.5 pieces of bell pepper

2 pieces of parsley leaves

1 spoon of spice mixture (ex. Vegeta)

1 piece of onion

1 piece of carrots

5 grams salt

2 grams black pepper

200 grams rice

400 mililiters water

Difficulty:

Preparation time: 10 minutes

Cooking time: 15 minutes

Nutritional Information (one serving):

Calories

64 cal

Omega 3

7 mg

Omega 6

147 mg

Vit. A

132 IU

DV:3%

Vit. B9

8 mcg

DV:2%

Vit. C

4 mg

DV:6%

Vit. K

24 mcg

DV:30%

12 mg

DV:1%

25 mg

DV:6%

1. Peel the carrot. Dice finely the onion, the red pepper and the carrot. Put them into hot oil and stir-fry.

2. Add the rice, black pepper and finely diced parsley leaves.

3. Dissolve the chicken stock cube in 400 ml of hot water and pour it onto the rice. Let it boil under cover for about 15 minutes.

4. Serve with meat balls or schnitzel.