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4 Serves
78 Mins
Cut the crusty bread into bite-sized cubes and toast them in a frying pan with a drizzle of olive oil until golden and crisp.
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ThaiVitamin E
8 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
40 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
364 µg / 400 µgCalcium
377 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
696 mg / 420 mgPhosphorus
1723 mg / 1,250 mgPotassium
3677 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
11 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a saucepan, heat rice bran oil and sauté the diced onion and minced garlic until fragrant and translucent.
Add the rice to the saucepan and toast it lightly for 2 minutes, then pour in the boiling water and a pinch of salt. Cover and simmer for 18-20 minutes until the water is absorbed.
While the rice cooks, brown the meat in a separate skillet, then stir in the tomato sauce and simmer until the meat is fully cooked and the sauce has thickened.
Assemble the dish by layering the toasted bread at the bottom of a serving dish, topping with the cooked rice, and finishing with the meat and tomato sauce mixture.
16
g10
g19
g
Greek