Saffron Rice Salad

with turkey strips and shrimp
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Saffron Rice Salad
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
541
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie541 cal.(26 %)
Protein30 g(31 %)
Fat22 g(19 %)
Carbohydrates55 g(37 %)
Sugar added2 g(8 %)
Roughage2.9 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E16.4 mg(137 %)
Vitamin K7.3 μg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin14.6 mg(122 %)
Vitamin B₆0.6 mg(43 %)
Folate49 μg(16 %)
Pantothenic acid1 mg(17 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C69 mg(73 %)
Potassium541 mg(14 %)
Calcium92 mg(9 %)
Magnesium77 mg(26 %)
Iron2 mg(13 %)
Iodine48 μg(24 %)
Zinc3.4 mg(43 %)
Saturated fatty acids2.7 g
Uric acid213 mg
Cholesterol95 mg
Complete sugar5 g

Ingredients

for
4
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
How healthy are the main ingredients?
Long grain ricesaltcayenne peppersugar

Preparation steps

1.

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.

2.

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.

3.

Rinse bell peppers, clean ribs and seeds and chop finely. Rinse scallions, trim and cut into thin rings.

4.

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.

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