Rice and Spinach Salad with Cheese and Mint

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Rice and Spinach Salad with Cheese and Mint
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Health Score:
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
578
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie578 kcal(28 %)
Protein15.27 g(16 %)
Fat28.35 g(24 %)
Carbohydrates64.17 g(43 %)
Sugar added1.05 g(4 %)
Roughage1.57 g(5 %)
Vitamin A540.54 mg(67,568 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.52 mg(47 %)
Niacin2.87 mg(24 %)
Vitamin B₆0.31 mg(22 %)
Folate115.24 μg(38 %)
Pantothenic acid0.52 mg(9 %)
Biotin1.25 μg(3 %)
Vitamin B₁₂0.84 μg(28 %)
Vitamin C16.13 mg(17 %)
Potassium324.87 mg(8 %)
Calcium300.48 mg(30 %)
Magnesium50.43 mg(17 %)
Iron2.05 mg(14 %)
Iodine1 μg(1 %)
Zinc1.73 mg(22 %)
Saturated fatty acids9.7 g
Cholesterol44.5 mg

Ingredients

for
4
Ingredients
300 grams
200 grams
1 handful
2 tablespoons
1 tablespoon
1 pinch
4 tablespoons
Pepper (freshly ground)
200 grams
2 tablespoons
freshly chopped Dill
2 tablespoons
Pine nuts (toasted)

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.