Rice n Gungo
Maggi

  • Total

    35

  • difficulty

    Easy

Rice & Gungo Peas

Not included in the recipe

Ingredients

Portions: 12

  • 1 1/2 Cup MAGGI® Liquid Coconut Milk
  • 1 1/2 Cup Gungo Peas / Pigeon Peas cooked with 3/4 cup liquid
  • 2 Cups Water
  • 1/4 Cup Escallion chopped
  • 2 Sprigs Thyme
  • 1 Teaspoon Pimento Seeds
  • 1 Unit Scotch Bonnet Pepper (optional)
  • 2 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes
  • 3 Cups Parboiled Rice (rice of your choice)
  • 1/2 Teaspoon Butter
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Instructions

  • 1.Allow the Coconut Liquid Milk, reserved liquid from peas and water to come to a boil in a pot over medium heat.
  • 2.Add the gungo peas, scallion, thyme, pimento seeds, scotch bonnet pepper and crumble Vegetable Seasoning Cubes into the boiling liquid.
  • 3.Add the rice and butter to the pot, cover tightly and allow to simmer over low heat until the liquid has evaporated for approximately 20 - 25 minutes.

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Carbohydrates 42.4 g
Energy 243.5 kcal
Fats 5.5 g
Fiber 1.9 g
Protein 5.4 g
Saturated Fats 0.3 g
Sodium 189.3 mg
Sugars 0.8 g

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

21 5.5g / 21%
71 42.4g / 71%
8 5.3g / 8%
12 243.4g / 12%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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