Carrot and Wild Rice Salad

5
Average: 5 (2 votes)
(2 votes)
Carrot and Wild Rice Salad
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
131
calories
Calories

Healthy, because

Even smarter

Nutritional values

Carrots are rich in beta-carotene, a compound your body changes into vitamin A, which helps keep your eyes healthy. Beta-carotene helps protect your eyes from the sun and lowers your chances of cataracts and other eye problems.

You can use white rice, brown rice, cous cous, or quinoa instead of wild rice. 

1 serving contains
(Percentage of daily recommendation)
Calorie131 kcal(6 %)
Protein3.82 g(4 %)
Fat3.66 g(3 %)
Carbohydrates21.61 g(14 %)
Sugar added0 g(0 %)
Roughage2.53 g(8 %)
Vitamin A690.17 mg(86,271 %)
Vitamin D0 μg(0 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.11 mg(8 %)
Folate24.01 μg(8 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.36 mg(6 %)
Potassium92.64 mg(2 %)
Calcium23.82 mg(2 %)
Magnesium30.09 mg(10 %)
Iron0.6 mg(4 %)
Zinc1.15 mg(14 %)
Saturated fatty acids2.85 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
2 ½ cups water
1 cup Wild rice
1 ½ teaspoons Coconut oil
1 cup carrots (thinly sliced, diagonally)
1 tablespoon parsley (chopped)
kosher salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
carrotparsleysalt

Preparation steps

1.
Bring water to a boil and add rice. Lower heat to a simmer, cover, and cook until water is absorbed and rice is soft, around 40 minutes.
2.
Melt coconut oil in a large skillet over medium heat. Add carrots and cook 8 minutes, or until tender.
3.
Stir in rice, parsley, pepper and salt. Cook 1 minute longer, then serve.