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Ingredients
US|METRIC
4 SERVINGS
- 1 cup rice (for risotto)
- 4 cups vegetable broth
- 3 cups water
- 1/2 cup onions (minced)
- 3 cloves garlic (minced)
- salt (as per your taste as per your taste)
- black pepper (as per your taste)
- red pepper (as per your taste)
- coriander (as per your taste)
- oregano (as per your taste)
- 2 Tbsp. olive oil (or coconut oil)
- 1/2 cup vinegar (mixture of, and vegetable broth or white wine)
- 1/2 cup beetroots (cooked)
- dill (A little chopped)
- 1 cup beetroots (cooked)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1190mg50% |
| Potassium320mg9% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium10% |
| Iron15% |
* 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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