Rice Salad with Peppers and Onions
(0 votes)
(0 votes)
Health Score:
93 / 100
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)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 4.52 g | (5 %) | ||
| Fat | 12.79 g | (11 %) | ||
| Carbohydrates | 34.51 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.33 g | (18 %) |
more nutritional values
| Vitamin A | 113.69 mg | (14,211 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.74 mg | (6 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 2.98 mg | (25 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 61.65 μg | (21 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 8.11 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69.6 mg | (73 %) | ||
| Potassium | 577.31 mg | (14 %) | ||
| Calcium | 74.86 mg | (7 %) | ||
| Magnesium | 55.8 mg | (19 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3.59 μg | (2 %) | ||
| Zinc | 0.88 mg | (11 %) | ||
| Saturated fatty acids | 1.83 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
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