Gouda Rice Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
670
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 722 mg | (72 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Wild rice
- salt
- 1 Tbsp Pine nuts
- 3 Tbsps White vinegar
- 1 tsp Maple syrup
- 2 Tbsps Safflower oil
- 1 Tbsp Walnut oil
- freshly ground pepper
- 1 mediu-sized Zucchini
- 1 yellow Bell pepper
- 4 small Tomatoes
- 400 grams semisolid Sliced cheese (such as medium-aged Gouda)
- fresh Basil
Preparation steps
1.
Cook the rice mixture in salted water according to package directions and drain. Toast the pine nuts in a dry skillet, then remove from heat.
2.
Combine vinegar, maple syrup, oil, salt and pepper in a bowl. Thinly slice the zucchini, rinse the peppers and cut into strips. Slice the tomatoes. Dice the cheese.
3.
Distribute prepared salad ingredients on plates. Drizzle the dressing over the top. Sprinkle with basil leaves and pine nuts and serve.
