Low Calorie Lunch

Curried Rice Salad with Peas and Fruit

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Average: 5 (2 votes)
(2 votes)
Curried Rice Salad with Peas and Fruit
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
425
calories
Calories

Healthy, because

Even smarter

Nutritional values

A tasty rice salad is always good in summer. The contained physical supply us with vitamin A, which gives us a beautiful skin. At the same time it is rich in vitamin E, a radical scavenger. It protects our body cells and is a natural anti-aging remedy.

If you like unusual spices, you can spice up your rice salad with peas, fruit and curry with a pinch of sumac. The pleasantly fresh, slightly sour taste goes perfectly with the peaches and lime juice in the hearty salad.

1 serving contains
(Percentage of daily recommendation)
Calorie425 cal.(20 %)
Protein13 g(13 %)
Fat12 g(10 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage8.7 g(29 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K43.3 μg(72 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.4 mg(29 %)
Folate157 μg(52 %)
Pantothenic acid1.3 mg(22 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C139 mg(146 %)
Potassium575 mg(14 %)
Calcium64 mg(6 %)
Magnesium70 mg(23 %)
Iron2.2 mg(15 %)
Iodine10 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.6 g
Uric acid148 mg
Cholesterol0 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
250 grams Basmati rice
2 red Bell pepper
1 shallot
4 Tbsps sesame oil
300 grams Peas (frozen)
1 tsp Curry
2 Peaches
2 Tbsps Lime juice
salt
cayenne pepper
2 Tbsps finely chopped Thai basil
How healthy are the main ingredients?
Basmati ricesesame oilshallotCurryPeachsalt

Preparation steps

1.

Cook the rice according to package directions. Remove from the heat and let cool. Rinse the peppers, cut in half, remove seeds and ribs and cut into bite-sized pieces. Peel the shallots, chop finely and sauté in 1 tablespoon oil, until translucent. Add the bell peppers, peas and curry and briefly sauté, then remove from the heat. Add to the rice in a large bowl and mix well.

2.

Rinse the peaches, remove the pits and cut into bite-sized cubes. Mix the remaining oil and the lime juice, add to the rice along with the peaches and season with salt and cayenne pepper. Let the salad sit for about 10 minutes. Arrange the rice salad on plates and garnish with basil.