Vegetable Wild Rice Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 6.5 g | (7 %) | ||
| Fat | 15.7 g | (14 %) | ||
| Carbohydrates | 51.08 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.03 g | (7 %) |
more nutritional values
| Vitamin A | 701.23 mg | (87,654 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.13 mg | (1 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.66 mg | (6 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 25.27 μg | (8 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24.06 mg | (25 %) | ||
| Potassium | 288.92 mg | (7 %) | ||
| Calcium | 55.34 mg | (6 %) | ||
| Magnesium | 21.52 mg | (7 %) | ||
| Iron | 1.58 mg | (11 %) | ||
| Zinc | 0.36 mg | (5 %) | ||
| Saturated fatty acids | 1.96 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 100 grams Wild rice
- 1 carrot
- 1 small Zucchini
- 1 dried italian Fresh herbs (Or 400 g canned)
- 2 Tbsps olive oil
- 1 garlic clove (chopped)
- 1 tsp thyme (chopped)
- 1 tsp rosemary (chopped)
- 2 Tbsps balsamic vinegar
- 50 milliliters Vegetable broth
- 1 handful Arugula
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the arugula and pat dry.
2.
Cook wild rice mix according to package directions, drain well.
3.
Peel the carrot, rinse the zucchini and cut both into thin strips. Heat the oil in a skiilet and saute the garlic and chopped tomatoes until lightly thickened. Add the herbs, the broth and balsamic. Season with salt and pepper.
4.
Arrange arugula and rice on plates and top with the vegetables.
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