Curried Rice Salad with Peas and Fruit
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.
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 43.3 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
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.
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.
