Rice and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
213
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 5.16 g | (5 %) | ||
| Fat | 7.79 g | (7 %) | ||
| Carbohydrates | 31.8 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.12 g | (17 %) |
more nutritional values
| Vitamin A | 794.98 mg | (99,373 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.19 mg | (10 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 3.15 mg | (26 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 46.62 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.02 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26.29 mg | (28 %) | ||
| Potassium | 179.83 mg | (4 %) | ||
| Calcium | 40.69 mg | (4 %) | ||
| Magnesium | 40.02 mg | (13 %) | ||
| Iron | 1.24 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.82 mg | (10 %) | ||
| Saturated fatty acids | 1.19 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Peas (frozen)
- 250 grams Long grain rice
- salt
- 2 large carrots (such as yellow carrots)
- 2 sprigs parsley
- 2 mint
- 1 fresh Orange
- 2 Tbsps vegetable oil
- 1 Tbsp Vinegar
- peppers
Preparation steps
1.
Thaw peas. Rinse rice in a colander and drain. In a pot, boil about 500 ml (approximately 2 cups) of water with a pinch of salt. Add rice, cover, cook until rice is tender for about 20 minutes. In last 5 minutes, add peas and water if needed. Uncover and allow to cool.
2.
Peel carrots, trim both ends and grate coarsely. Rinse parsley, shake dry, pluck leaves and chop finely. Cut mint leaves into thin strips. Rinse orange in hot water, pat dry and grate zest. Squeeze out orange juice.
3.
Place cooled rice in a large bowl. Add parsley and mint. Combine 1/2 teaspoonsof orange zest, 2-3 tablespoons of orange juice, oil and vinegar. Toss salad with dressing. Season with salt and pepper. Place in small bowls and serve.
