Rice Mushroom Salad with Bacon
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
570
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 99.5 μg | (166 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 452 mg | (11 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- salt
- 150 grams button Mushroom
- 150 grams smoked Pancetta
- 1 onion
- 4 Tbsps Canola oil
- freshly ground peppers
- 1 pinch ground Caraway
- 3 handfuls parsley
- 4 Tbsps White vinegar
- sugar
Preparation steps
1.
Rinse rice and cook in salted water for about 20 minutes.
2.
Clean mushrooms and cut into thin slices. Cut bacon into strips. Peel and quarter onion, cut into strips.
3.
Heat oil in a pan and saute onion until soft. Add mushrooms and bacon and saute for 5-8 minutes on medium heat. Season with salt, pepper and cumin powder. Rinse parsley, pluck off leaves and chop finely.
4.
Drain rice and let evaporate. Add mushroom and bacon mixture and parsley to rice and season with vinegar, salt, pepper and sugar. Serve.
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