Wild Rice Salad with Radish and Ginger
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
359
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 52.3 μg | (87 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Peel and finely dice the onion. Mix the lemon juice with the honey, and green peppercorns. Season with a pepper, then stir in the ginger and onion. Let infuse for 30 minutes.
2.
Bring the rice, 400 ml (approximately 14 ounces) of water, and cumin to a boil. Season with salt, and simmer over low heat for 45 minutes. Remove from the heat and cool. Rinse and dry the arugula, then chop into bite-sized pieces. Mix the onion-ginger marinade with the oil, season to taste with salt and pepper, then mix into the salad. Serve the salad on plates.
