Vegetarian rice with cabbage and carrots in the oven
Composition / ingredients
4
servings:
Cooking method
This simple dish for every day is very easy to cook.
Cabbage should be finely chopped, and carrots should be cleaned and cut into strips.
Heat the vegetable oil in a large frying pan, warm up the spices to taste in it (curry, ground black pepper, turmeric, paprika, ...).
Add the chopped cabbage and carrots, fry the vegetables over medium heat until slightly soft. Then transfer the vegetables to a fireproof container or leave in the same roaster if it is suitable for use in the oven.
Add rice and salt to the vegetables. Mix it up.
Pour hot water, cover with a lid or foil and cook at 180 degrees until the rice is fully cooked (about 30-40 minutes).
Calorie content of the products possible in the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
