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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Ingredients

??? onions ???
??? green onions/scallions ???
??? celery ???
??? olive oil, or coconut oil ???
??? arborio rice ???
??? chicken broth, low-sodium ???
??? garlic, minced ???
??? bay leaf ???
??? 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 (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
Check out our Meal Plans for Type 2 Diabetes

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Reviews

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

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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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