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Rice mushroom salad with bacon

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Health Score:
65 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
570
calories
Calories
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1 each contains
(Percentage of daily recommendation)
Calorie570 cal.(27 %)
Protein10 g(10 %)
Fat35 g(30 %)
Carbohydrates53 g(35 %)
Sugar added2 g(8 %)
Roughage2.8 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E2.6 mg(22 %)
Vitamin K99.5 μg(166 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6 mg(50 %)
Vitamin B₆0.3 mg(21 %)
Folate40 μg(13 %)
Pantothenic acid1.4 mg(23 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C27 mg(28 %)
Potassium452 mg(11 %)
Calcium42 mg(4 %)
Magnesium43 mg(14 %)
Iron2 mg(13 %)
Iodine9 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids11.6 g
Uric acid130 mg
Cholesterol17 mg
Complete sugar4 g
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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
How healthy are the main ingredients?
Long grain riceparsleysaltonionCarawaysugar
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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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