This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1/2 | onions | 100 g | |
1 | green onions/scallions | ||
1/4 stalk | celery | 18 g | |
1 tbsp | olive oil, or coconut oil | 15 mL | |
1/2 cup | arborio rice | 90 g | |
1 cup | chicken broth, low-sodium | 250 mL | |
1 clove | garlic, minced | ||
1 | bay leaf | 0.2 g | |
1 | cloves | 0.1 g |
per 1 serving (190 g)
Amount % Daily Value |
Calories 190 |
Fat 5 g 8 % |
Saturated
0.7 g
3 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 36 g 12 % |
Fibre 1 g 5 % |
Sugars 2 g |
Net Carbs 35 g |
Protein 3 g |
Vitamin A 2 % |
Vitamin C 8 % |
Calcium 3 % |
Iron 4 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Fats | 1 |