Red Rice Salad with Shrimp
Red rice salad with shrimp - Colorful combination from kitchen
Healthy, because
Even smarter
Nutritional values
The bitter substances in celery activate the digestive juices and enzymes in the liver, gall bladder, and pancreas. Shrimp scores with lots of iodine, a trace element indispensable for the thyroid gland.
The salad can also be made vegan in a pinch if you replace the shrimp with fried tofu cubes, a handful of nuts of your choice, or chickpeas.
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 48.2 μg | (80 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 shallot
- 3 Tbsps olive oil
- 7 ozs red Rice (e.g. Camargue rice)
- 22 ozs Vegetable broth
- 1 red Bell pepper
- 1 red chili pepper
- 2 Tomatoes
- 3 stalks Celery
- 14 ozs shrimp (pre-cooked and peeled)
- 2 Peaches
- 2 handfuls baby leaf lettuces
- 2 Tbsps Red wine vinegar
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp peppers
Preparation steps
Peel and finely dice the shallot. Heat 1 tablespoon of oil in a saucepan. Sauté shallot for 3 minutes over medium heat. Add rice, sauté for 2 minutes and deglaze with a little stock. Then pour all the broth and cook rice in it, covered, for 40 minutes at low heat. Then leave to cool.
Meanwhile, cut bell bell pepper and chili bell pepper in half, remove seeds, wash. Cut bell bell pepper into cubes, chili bell pepper into fine strips. Clean, wash and dice tomatoes. Clean, wash and slice the celery.
Rinse shrimp and pat dry. Heat 1 tablespoon oil in a frying pan. Toss shrimp in it for 3 minutes over medium heat.
Wash, halve, pit and chop the peaches. Wash lettuce, shake dry.
Mix vinegar, lemon juice, remaining oil, salt and pepper. Mix rice with prepared vegetables, peaches, shrimp and dressing in a bowl and arrange on plates with the pick salad.
