Mediterranean Style Rice Salad with Pistachios
Nutritional values
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
Preparation steps
Add the rice to boiling salted water and cook for about 20 minutes. Bring the quinoa to a boil with the vegetable broth in another pot cook about 20 minutes. Drain and allow to cool. Mix rice and quinoa together in a bowl.
Cut pomegranate in half. Press pomegranate halves outward and remove seeds carefully to avoid splashing. Rinse orange in hot water, wipe dry and grate orange skin. Peel orange carefully and cut out orange segments between membranes carefully collecting the orange juice in a bowl. Chop orange segments. Combine orange juice with oil. Season with salt and pepper.
Rinse and dry scallions. Cut into thin rings. Toast pistachios in a dry skillet, cool and chop finely. Rinse, shake dry and finely chop mint leaves.
Combine rice and quinoa mixture, pomegranate seeds, orange segments, pistachios, scallions and mint. Drizzle with vinaigrette. Place in individual glasses. Garnish with orange zest and serve.
