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Buckwheat Risotto with leeks and tofu
LEMABOR'S FIT CUISINE12Ingredients
40Minutes
550Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 bouillon cube (Veggie)
- 1.5 liters filtered water
- 400 grams leeks
- 100 grams carrots
- 100 grams buckwheat (Dehusked)
- 1 rosemary (twig)
- 125 grams firm tofu
- 1 Tbsp. Worcester sauce
- 1 Tbsp. soy sauce
- 2 Tbsp. olive oil
- salt (to taste)
- pepper (dash of powdered)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium1040mg43% |
Potassium1060mg30% |
Protein22g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate78g26% |
Dietary Fiber14g56% |
Sugars12g |
Vitamin A240% |
Vitamin C50% |
Calcium60% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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