SaharDiet

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Carrot Rice - BeeaaB - SaharDiet

Cooking time in an hour

Servings 3 Person

BeeaaB Point: 30

BeeaaB

Carrot rice has its own fans. A nutritious meal, a good source of protein and B vitamins. Rich in vitamin A, iron, selenium and phosphorus.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Carrot Rice and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

28%

Carbohydrate

29%

Protein

25%

Threonine

81%

Isoleucine

83%

Leucine

68%

Lysine

72%

Valine

74%

Tryptophan

73%

Histidine

70%

Tyrosine + Phenylalanine

65%

Methionine + Cysteine

59%

Fat

25%

Essential Fatty Acids (PUFA)

19%

Omega-3

16%

Omega-6

19%

MUFA

40%

SFA

16%

Cholesterol

28%

Trans fats

Fiber

Water

Total Sugar

19%

Vitamins

vitamin c

Thiamine vitamin b1

63%

Riboflavin vitamin b2

22%

Niacin vitamin b3

61%

Pantothenic acid vitamin b5

44%

Pyridoxine vitamin b6

51%

Folate vitamin b9

Cobalamin vitamin b12

18%

Choline

14%

vitamin a

58%

vitamin d

vitamin k

16%

vitamin e

16%

Minerals

Calcium

Iron

63%

Magnesium

17%

Sodium

60%

Zinc

26%

Selenium

54%

Potassium

19%

Phosphorus

50%

Manganese

47%

Copper

41%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

rice ingredients

Food itemValue

Rice, white, medium-grain, cooked, unenriched750 gr

Carrots, boiled, drained, without salt180 gr

Raisins, golden seedless4 Tbsp (48 gr)

Salt, table1 tsp (4 gr)

Oil, olive, salad or cooking3 Tbsp (18 gr)

Spices, turmeric, ground0.2 tsp (0.4 gr)

Spices, saffron0.1 gr

chicken ingredients

Food itemValue

Chicken, broilers or fryers, dark meat, thigh, meat only, cooked, braised300 gr

Onions, yellow, stir-fried48 gr

Spices, turmeric, ground0.5 tsp (1 gr)

Spices, pepper, black0.5 tsp (1 gr)

Salt, table0.5 tsp (2 gr)

Oil, olive, salad or cooking2 Tbsp (12 gr)

Spices, saffron0.1 gr

Spices, cardamom1 gr

cooking rice

At first, we peel and chop 3 carrots (200 grams), then put it in a suitable container and put it in some water on the heat until it cooks on the heat for 30 minutes and becomes a little soft. Carrots should not be crushed. Then we drain it and put it aside. Then we wash 2 cups of rice (275 grams) well and put it in a suitable container and add enough water to it. (For each pint of rice, one and a half pints of water are needed). Then add 1 teaspoon (4 grams) of salt and put it on high heat until the water boils. After boiling, adjust the heat to medium. . Then add 2 tablespoons (12 grams) of olive oil and 0.2 teaspoons (0.4 grams) of turmeric to it, mix slowly and wait until the rice water runs out. After the rice water is finished, we collect the rice in the middle of the container in a cone shape, make several holes on the rice with the end of a spoon. We put the lid of the container on it and wait for it to steam inside the container for 2-3 minutes and then reduce the heat until the rice is completely cooked on a gentle flame. In the last 5 minutes of cooking, we add 0.1 grams of brewed saffron on the rice. At the end, we wash 4 tablespoons (48 grams) of raisins well and pour 1 tablespoon (6 grams) of olive oil in the pan and put it on the heat. After the oil gets a little hot, we add the raisins and fry them for 5 minutes, making sure that the heat should not be too high because the raisins burn quickly. Then we add carrots to it and fry them together a little. Finally, we serve the rice in a suitable dish with raisins and carrots.

cooking chicken

First, we boil 375 grams of chicken for 5 minutes and then drain it and pour water on it until all the fat is completely washed off. After that, we chop a medium onion (75 grams) into gems. Then add 2 tablespoons (12 grams) of olive oil to a suitable pot and fry the onion well. Then add half a teaspoon (2 grams) of salt, half Add a teaspoon (1 gram) of black pepper, half a teaspoon (1 gram) of turmeric powder, 1 gram of ground cardamom and 0.1 gram of brewed saffron to the onion and continue frying until the aroma of the spices comes out. Next, add the chicken pieces to the onion and fry for 5 minutes, then add a cup of water to it, and after the water boils a little, reduce the flame and put the pot lid on for 45 minutes on a gentle heat. Cook thoroughly and soften.