Vegetable Wild Rice Salad

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Vegetable Wild Rice Salad
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
361
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie361 kcal(17 %)
Protein6.5 g(7 %)
Fat15.7 g(14 %)
Carbohydrates51.08 g(34 %)
Sugar added0 g(0 %)
Roughage2.03 g(7 %)
Vitamin A701.23 mg(87,654 %)
Vitamin D0 μg(0 %)
Vitamin E0.13 mg(1 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.66 mg(6 %)
Vitamin B₆0.18 mg(13 %)
Folate25.27 μg(8 %)
Pantothenic acid0.22 mg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24.06 mg(25 %)
Potassium288.92 mg(7 %)
Calcium55.34 mg(6 %)
Magnesium21.52 mg(7 %)
Iron1.58 mg(11 %)
Zinc0.36 mg(5 %)
Saturated fatty acids1.96 g
Cholesterol0 mg

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
How healthy are the main ingredients?
Arugulaolive oilthymerosemarycarrotzucchini

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.