Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
40
High
Nutrition per serving
Calories300.2 kcal (15%)
Total Fat1.1 g (2%)
Carbs64.7 g (25%)
Sugars3.8 g (4%)
Protein6.8 g (14%)
Sodium1159.8 mg (58%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Slice and fry, air fry, or oven roast your veggies. (If roasting veggies drizzle with olive oil and sprinkle with salt bake at 375 until golden brown flip as needed. If using eggplant sprinkle with salt and let sit for 30 minutes to draw out excess liquid and dry with paper towel prior to frying or roasting. Combine soaked drained rice, vermicelli, and seasoning. Add onion to the bottom of a large pot. Top with fried or roasted veggies. Then top with rice and spread in to an even layer. Pour in vegetable broth and place on the stove top over high heat. Bring to a boil then reduce down to a simmer. Cover with a lid and simmer until liquid has been fully evaporated and rice is fully cooked about 30 minutes. Flip in to a serving dish and serve with plain yogurt and a tomato and cucumber salad.
Notes
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