Rice Salad with Seafood

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Rice Salad with Seafood
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
442
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie442 cal.(21 %)
Protein23.41 g(24 %)
Fat11.67 g(10 %)
Carbohydrates65.88 g(44 %)
Sugar added0 g(0 %)
Roughage4.47 g(15 %)
Vitamin A164.02 mg(20,503 %)
Vitamin D0 μg(0 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.64 mg(58 %)
Niacin6.73 mg(56 %)
Vitamin B₆0.41 mg(29 %)
Folate122.42 μg(41 %)
Pantothenic acid0.86 mg(14 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂1.69 μg(56 %)
Vitamin C139.77 mg(147 %)
Potassium729.8 mg(18 %)
Calcium158.46 mg(16 %)
Magnesium64.65 mg(22 %)
Iron6.26 mg(42 %)
Zinc1.95 mg(24 %)
Saturated fatty acids1.56 g
Cholesterol129.06 mg

Ingredients

for
4
Ingredients
125 grams Long grain and wild rice mix
salt
1 Pineapple
100 grams Cape gooseberries
½ Mango
1 lemon
125 grams shrimp (ready to cook)
125 grams Cuttlefish (ready to cook)
1 mint
2 garlic cloves
3 Tbsps olive oil
peppers
cayenne pepper
1 generous pinch ground ginger
1 Tbsp Thai basil (cut into thin strips)
How healthy are the main ingredients?
olive oilsaltMangolemonmintgarlic clove

Preparation steps

1.

Rinse rice in a sieve and drain, place into a pot. Add approximately 300 ml (approximately 1 1/4 cup) of water, season with salt and bring to a boil. Reduce heat and simmer rice, covered, for about 20 minutes or until tender.

2.

Cut pineapple lengthwise and hollow both halves with a melon baller, leaving about 2 cm thick shell (approximately 3/4 inch). Cut resulting pulp into 1-2 cm cubes (approximately 1/2-3/4 inch). Shell cape gooseberries, rinse, drain and halve. Peel mango and cut pulp into 1-2 cm (approximatley 1/2-3/4 inch) pieces. Halve lemon and squeeze juice. Rinse shrimp and squid, drain well. Rinse mint, shake dry, pluck off leaves and cut into fine strips.

3.

Peel garlic and chop finely. Heat oil in a pan and saute garlic briefly, add shrimp and squid and saute briefly. Season with salt and pepper, sprinkle with 1-2 tablespoons of lemon juice and cool.

4.

Combine seafood with rice. Add mango, pineapple and cape gooseberry. Season with salt, cayenne pepper, ginger and lemon juice. Refrigerate, covered, for at least 1 hour.

5.

Arrange salad in pineapple shells and sprinkle with Thai basil. Serve. 

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