Red Rice Salad Topped with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 26.18 g | (27 %) | ||
| Fat | 26.09 g | (22 %) | ||
| Carbohydrates | 50.66 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.07 g | (10 %) |
| Vitamin A | 129.34 mg | (16,168 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.21 mg | (10 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 31.35 μg | (10 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 6.23 μg | (14 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 22.7 mg | (24 %) | ||
| Potassium | 683.97 mg | (17 %) | ||
| Calcium | 167.89 mg | (17 %) | ||
| Magnesium | 58.55 mg | (20 %) | ||
| Iron | 4.05 mg | (27 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.94 mg | (24 %) | ||
| Saturated fatty acids | 3.77 g | |||
| Cholesterol | 104.89 mg |
Ingredients
- Ingredients
- 1 onion
- 2 sprigs thyme
- 1 bay leaf
- salt
- 200 grams
- Bell pepper (1 red and 1 green)
- 4 Tomatoes
- 2 garlic cloves
- 50 grams green Olives (pitted)
- 8 Anchovy fillet
- 150 grams cooked, peeled shrimp
- 1 tsp sharp Mustard
- 3 Tbsps Red wine vinegar
- freshly ground peppers
- 6 Tbsps olive oil
- Basil (to garnish)
Preparation steps
Peel the onion and cut in half. Rinse the thyme. Bring 1 liter (approximately 34 ounces) of water just to a boil with the thyme, bay leaf and onion.
Salt the herb water and pour in the rice. Cook the rice, covered, over low heat for about 45 minutes, until al dente. Drain and let cool. Remove the onion and herbs.
Rinse, halve and clean the peppers. Cut into small cubes. Blanch the tomatoes, rinse with cold water, peel and dice finely. Peel the garlic and chop finely. Drain the olives, anchovies and shrimp. Quarter the anchovies.
Vigorously mix the mustard with the vinegar, salt and pepper and the olive oil, until a creamy sauce forms.
Mix the rice with the vegetables, garlic, olives, anchovies, shrimp and the vinaigrette. Season heavily. Serve, garnished with the basil.
