Print
bookmark_border
Copy URL
Pinterest
star
Rate
Pinterest

Corn, Pepper, and Sticky Rice Plate

0
Average: 0 (0 votes)
(0 votes)
Corn, Pepper, and Sticky Rice Plate
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
852
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie852 kcal(41 %)
Protein18.19 g(19 %)
Fat51.61 g(44 %)
Carbohydrates89.5 g(60 %)
Sugar added0 g(0 %)
Roughage9.07 g(30 %)
Vitamin A43.56 mg(5,445 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.62 mg(14 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.16 mg(15 %)
Niacin6.68 mg(56 %)
Vitamin B₆0.62 mg(52 %)
Folate67.91 μg(23 %)
Pantothenic acid0.51 mg(9 %)
Biotin0.99 μg(2 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C82.61 mg(87 %)
Potassium1,758.55 mg(44 %)
Calcium101.48 mg(10 %)
Magnesium70.97 mg(24 %)
Iron4.4 mg(29 %)
Iodine0.67 μg(0 %)
Zinc1.64 mg(23 %)
Saturated fatty acids9.45 g
Cholesterol46.08 mg
Recipe author: EAT SMARTER
0
Print
Ingredients
Preparation

Ingredients

for 4 servings
For the rice salad
1 ⅔ cups
½
1
red pepper
1
4 tablespoons
6 tablespoons
For the potato salad
8 cups
1 cup
Salami (thinly sliced)
5
cup
4 tablespoons
fresh parsley
print shopping list

Preparation

Preparation steps

Step 1/6
For the rice salad: Cook the rice in plenty of salted, boiling water until tender, 20 minutes. Drain well, cover, and set aside.
Step 2/6
Wash, halve, deseed and dice the pepper. Wash and halve the cucumber, scrape out the seeds and dice the flesh. Drain the mushrooms and baby corn; chop both if you wish and mix with the rice along with the cucumber and pepper.
Step 3/6
Mix the oil and vinegar to make a dressing, dress the salad and season to taste with salt and pepper. Serve on plates.
Step 4/6
For the potato salad: Peel the potatoes and cut into approximately 2 cm dice. Cook in plenty of salted, boiling water until tender, 20-30 minutes. Cut the salami slices into quarters or sixths.
Step 5/6
Trim the spring onions, cut into rings and blanch briefly.
Step 6/6
Drain the potatoes, mix with the spring onions and leave to steam dry. Dress with vinegar and mayonnaise, mix in the salami and season to taste. Serve the salad garnished with parsley.

Post the first comment