Kidney Bean and Rice Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
439
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2.333 cups Basmati rice
- 2 cups red Kidney beans (tinned)
- ⅜ cup vegetable stock
- 1 clove garlic cloves
- 2 onions
- 2 Tbsps grapeseed oil
- salt
- freshly ground peppers
- ½ bunch thyme
Preparation
Kitchen utensils
4 Bowls (3 kleine, 1 große), 3 kleine Bowls für Dips, 1 Cutting board, 2 Knives (1 großes, 1 kleines), 1 Measuring cups, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Paper towel, 1 Sieve, 1 Kitchen shears, 1 große Platter, 1 großer Pot, 1 Fondue pot, 1 food warmer, 6 Fondue sieves, 6 Paar chopsticks oder Gabeln
Preparation steps
1.
Cook the rice according to the package instructions.
2.
Wash and drain the red kidney beans.
3.
Peel the garlic and onions. Finely dice the garlic and slice the onions into thick rings.
4.
Heat the oil and fry the onion rings until golden brown. Add the garlic and beans, sweat briefly then stir in the stock. Pick the thyme leaves from their stalks (reserving a few sprigs to garnish) and add to the cooked rice with the beans and onions. Season to taste with salt and pepper and serve garnished with thyme.
