Filling And Healthy Side Dish
Carrot and Wild Rice Salad
(2 votes)
(2 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
308
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)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 ½ cups water
- 1 cup Wild rice
- 1 ½ tsps Coconut oil
- 1 cup carrots (thinly sliced, diagonally)
- 1 Tbsp parsley (chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
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.
