Rice and Spinach Salad with Cheese and Mint
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
556
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 196.8 μg | (328 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Basmati rice
- salt
- 200 grams Spinach
- 1 handful mint
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
- 4 Tbsps olive oil
- peppers (freshly ground)
- 200 grams Feta
- 2 Tbsps freshly chopped Dill
- 2 Tbsps Pine nuts (toasted)
- Chili powder
Preparation steps
1.
Rinse rice in a sieve and bring to a boil with about twice the amount of salted water. Cover, cook on low heat for about 25 minutes. Cool until lukewarm.
2.
Rinse spinach and mint, shake dry and pluck leaves. Set aside some mint leaves for garnishing. Blanch the rest of mint with spinach briefly in salted water. Squeeze excess water and chop coarsely.
3.
Combine oil, vinegar, lemon juice and sugar. Season with salt and pepper.
4.
Crumble feta and mix with dill, mint and spinach into rice.
5.
Place salad in bowls, garnish with pine nuts and mint. Serve sprinkled with chili powder.
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