RICE is a perfectly digestible grain, rich in protein and carbohydrates and low in fats. There are so many different kinds of rice, that I decided to check calories in rice, actually in most popular: white rice, brown rice and wild rice on CalorieCalc.net
Besides advantageous calorie count result, rice is a source of potassium. It has a lot of vitamins of the B group, which has a beneficial effect on the nervous system. It is recommended for those with inflammation of the stomach and intestines, kidney diseases and urinary tract, in convalescence after surgery. Rice does not contain gluten, it can be given to infants and small children. Brown rice is recommended to people suffering from constipation and obesity.
Casserole with rice, vegetables and cheese
• 11 oz (300 grams) of ripe tomatoes
• 11 oz (300 grams) of eggplant
• 14 oz (400 g) of zucchini
• 2 tablespoons of olive oil
• 1/2 onion, chopped
• 1 clove of garlic, cut into slices
• 3.5 oz (100 g) of raw rice for risotto (or plain white rice)
• 250 ml of water or broth
• 250 ml tomato puree
• sea salt and freshly ground black pepper
• 4 tablespoons of olive oil
• 2 tablespoons of chopped parsley
• 7 oz (200 g) grated cheese
Peel the tomatoes, cut into cubes and put into a bowl. Cut the eggplant and zucchini into larger cubes. Preheat the oven to 390 degrees of F.
Heat the olive oil in a pan, add the onion and fry it on a low heat stirring occasionally (about 5 minutes). Add the garlic and after a minute add the eggplant and fry it for about 3 - 4 minutes.
Add the rice and after a minute add the water or broth. Bring it to a boil, add the tomato puree, season with salt and pepper, pour the olive oil . Boil for one minute and then add the tomatoes, zucchini and parsley. After a minute put into a greased casserole dish.
Close the dish and put into the oven for 35 minutes. Open the dish, sprinkle with grated cheese, cover, and then put in the oven for 20 minutes. If you like the cheese to be golden brown, last 10 minutes bake the casserole uncovered.