Creamy jasmine rice with vegetables

Method

1. In a frying pan with a little oil, gently fry the diced onion.
2. After a few minutes, add the chopped garlic, the red pepper and carrots cut into small pieces and the thinly sliced artichoke hearts.
3. Dice the aubergine and add it.
4. Add the crushed tomatoes and salt to taste and let it cook for about 10 minutes.
5. Wash the rice, add it and stir well.
6. Add the vegetable stock and let it cook for about 12 minutes, stirring as you go.
7. Add the cheese, stir well and let it rest for 5 minutes.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 640 g	100 g	% IR*	Share
Energy	485 kcal	76 kcal	24 %
Fat	14 g	2.2 g	20 %
of which saturates	5.6 g	0.9 g	28 %
Carbohydrate	75 g	12 g	29 %
of which sugars	12 g	1.9 g	13 %
Fibre	9.1 g	1.4 g	—
Protein	17 g	2.7 g	34 %
Salt	3 g	0.5 g	51 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos