Saffron Rice Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the salad
- 250 grams Long grain rice
- salt
- 1 can ground Saffron (0.1 g)
- 250 grams Turkey cutlets
- 2 Tbsps sunflower oil
- cayenne pepper
- 1 red, yellow and green Bell pepper
- 4 scallions
- 200 grams cooked Shrimp tail (Chilled)
- For the dressing
- 4 Tbsps lemon juice
- salt
- cayenne pepper
- sugar
- 6 Tbsps sunflower oil
Preparation steps
For the salad, bring rice to a boil in a pot with 600 mL (approximately 20 ounces) of salted water. Cover and let simmer for about 15 minutes on low heat. In the last 5 minutes of cooking, stir in saffron. Remove rice from heat and allow to cool.
Meanwhile, wash the turkey cutlets, pat dry and cut into narrow strips. Heat oil in a pan and brown turkey slices over medium heat. Season with salt and cayenne pepper and set aside.
Rinse bell peppers, clean ribs and seeds and chop finely. Rinse scallions, trim and cut into thin rings.
For the dressing, mix lemon juice with a pinch of salt and cayenne pepper. Add a pinch of sugar and drizzle in oil. Stir in bell pepper, scallions, rice, turkey and shrimp. Mix well and let soak, covered, for one hour. Season again before serving.
