Rice and Vegetable Salad with Arugula

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Rice and Vegetable Salad with Arugula
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Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
353
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie353 cal.(17 %)
Protein8 g(8 %)
Fat9 g(8 %)
Carbohydrates60 g(40 %)
Sugar added2 g(8 %)
Roughage5.4 g(18 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin K72.2 μg(120 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate48 μg(16 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C34 mg(36 %)
Potassium666 mg(17 %)
Calcium82 mg(8 %)
Magnesium57 mg(19 %)
Iron2.5 mg(17 %)
Iodine6 μg(3 %)
Zinc1.4 mg(18 %)
Saturated fatty acids1.1 g
Uric acid98 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
For the rice
250 grams Rice (with wild rice)
salt
1 onion
1 tsp vegetable oil
For the vegetables
2 carrots
1 medium sized Zucchini
2 sprigs thyme
1 sprig rosemary
100 grams sun-dried tomatoes (in oil)
2 Tbsps vegetable oil
1 Tbsp Balsamic glaze (dark)
For the salad
1 bunch Arugula
1 Tbsp balsamic vinegar (White)
1 tsp olive oil
thyme (for garnish)
salt
peppers
How healthy are the main ingredients?
Arugulaolive oilthymerosemarysaltonion

Preparation steps

1.

For the rice, peel the onion and chop finely. Heat oil in a pan, add the onion and rice, cook briefly while stirring and pour in 700 ml (approximately 3 cups) of water. Season with salt, cover and simmer until the rice is cooked and all the water has been absorbed, about 20 minutes. Open the lid only after the end of cooking.

2.

In the meantime, for the vegetables, peel the carrots and summer squash and cut into julienne strips. Rinse the herbs and pluck leaves. Drain tomatoes, collecting the oil and cut tomatoes into thin strips. Heat the oil with 1-2 teaspoons of tomato oil in a pan and fry the vegetables with the herbs while stirring, 2-4 minutes. Add the vinegar, mix well and season with salt and pepper. For the salad, rinse the arugula, trim, shake dry and arrange on plates. Drizzle with vinegar and oil. Stir the rice and place in the center of each plate. Arrange the vegetables around the rice. Serve garnished with thyme.

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