Rice Salad with Peppers and Onions

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Rice Salad with Peppers and Onions
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
260
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein4.52 g(5 %)
Fat12.79 g(11 %)
Carbohydrates34.51 g(23 %)
Sugar added0 g(0 %)
Roughage5.33 g(18 %)
Vitamin A113.69 mg(14,211 %)
Vitamin D0 μg(0 %)
Vitamin E0.74 mg(6 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.12 mg(11 %)
Niacin2.98 mg(25 %)
Vitamin B₆0.44 mg(31 %)
Folate61.65 μg(21 %)
Pantothenic acid0.55 mg(9 %)
Biotin8.11 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C69.6 mg(73 %)
Potassium577.31 mg(14 %)
Calcium74.86 mg(7 %)
Magnesium55.8 mg(19 %)
Iron1.3 mg(9 %)
Iodine3.59 μg(2 %)
Zinc0.88 mg(11 %)
Saturated fatty acids1.83 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
4
Red Onions
200 grams
2
50 grams
3
3 tablespoons
50 milliliters
freshly ground Pepper

Preparation steps

1.

Preheat the oven's broiler to low or to 230°C (approximately 450°F).  Rinse the peppers, remove the ribs and seeds and cut into strips. Peel the onions and cut into quarters. Place the oniosn and peppers on a baking sheet and place in the oven for about 10 minutes, watching closely so they do not burn. Season with salt and pepper and let cool.

2.

Cook the rice according to the package instructions. Rinse the tomatoes and cut into wedges. Rinse and dry the arugula and basil leaves.  

3.

Whisk together the balsamic vinegar and olive oil. Season with salt and pepper. Toss the rice, tomatoes, arugula, peppers and onions in a large bowl until well combined. Divide onto plates, drizzle with the dressing and garnish with fresh basil.