Rice Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
690
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 71.6 μg | (119 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Long grain rice (ready to cook)
- 8 Tbsps olive oil
- 4 Tbsps Fruit Vinegar
- 2 bunches parsley
- 3 Tbsps chopped mint
- 100 grams scallions
- 100 grams green Olives (stuffed with peppers)
- 3 Tbsps Orange juice
- 3 Tbsps lemon juice
- 300 grams Tomatoes
- salt (pepper)
- mint (for garnishing)
Preparation steps
1.
Prepare rice according to package directions and mix, while still warm, with olive oil and vinegar. Season with salt and pepper. Rinse parsley, shake dry and chop finely. Rinse and dry scallions, trim ends and cut into thin rings. Mix with mint and parsley, add to rice.
2.
Add orange and lemon juice to rice. Season with salt and pepper. Blanch tomatoes with hot water, rinse with cold water, peel, quarter, core and chop. Combine rice salad with herbs and diced tomatoes, garnish with mint, serve.
