Directions:
- Pour 3 tablespoons water over saffron in a small bowl and set aside.
- Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
- Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
- Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
- Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
- Fold in the mushrooms, green beans and chickpeas.
- Cook for another 15 minutes and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.63 Kcal (1079 kJ) | ||
| Calories from fat | 23.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 4% | |
|---|---|---|---|
| Cholesterol | 1.03mg | 0% | |
| Sodium | 556.46mg | 23% | |
| Potassium | 560.75mg | 12% | |
| Total Carbs | 49.79g | 17% | |
| Sugars | 7.54g | 30% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 84.9mg | 141% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 9.9mg | 55% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.09 Kcal (327 kJ) | ||
| Calories from fat | 7.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 4% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 168.66mg | 23% | |
| Potassium | 169.96mg | 12% | |
| Total Carbs | 15.09g | 17% | |
| Sugars | 2.28g | 30% | |
| Dietary Fiber | 1.69g | 22% | |
| Protein | 2.17g | 14% | |
| Vitamin C | 25.7mg | 141% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 3mg | 55% | |
| Calcium | 12.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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