Rice Salad To Go
Rice Salad To Go - This allows you to avoid the afternoon low
Healthy, because
Even smarter
Nutritional values
Cashews have tryptophan, which is needed in the brain to produce the happiness hormone serotonin. Celery owes its special spicy aroma to the high content of essential oils, which can inhibit inflammation and promote digestion.
The rice salad to go also harmonizes well with other dried fruits - how about dried figs or apricots, for example?
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 7 ozs Brown rice
- salt
- 2 stalks Celery
- 3 scallions
- 3 ozs Cashews
- 1 red Bell pepper
- ½ handful Mung bean sprouts
- 2 Tbsps dried Sour cherry
- 2 Tbsps Sesame seeds
- 1 red chili pepper
- 1 tsp Rice syrup
- 2 Tbsps Lime juice
- 4 Tbsps soy sauce
- 3 Tbsps sesame oil
- 1 pinch Red pepper flakes
Preparation steps
Cook rice in 2.5 times the amount of boiling salted water for about 30 minutes. Then drain, rinse in cold water and leave to drain.
In the meantime, clean, wash and slice celery diagonally. Clean the spring onions, wash and cut diagonally into rings. Roast cashews in a hot pan without fat over medium heat for 3 minutes and chop coarsely. Halve the bell pepper, remove the seeds, wash and cut into cubes.
Wash sprouts thoroughly and shake dry. Mix all ingredients with sour cherries, fill into lunch boxes and sprinkle with sesame seeds.
For the dressing, halve chili pepper lengthwise, remove seeds, wash and chop. Mix with rice syrup, lime juice, soy sauce and oil and sprinkle with chili flakes. Fill dressing for takeaway rice salad separately, add to rice salad and seal takeaway cans.
