Fruity Spiced Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 439 mg | (11 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 250 grams Long grain rice
- ½ bunch scallions
- ½ stalk Celery
- 1 chili pepper
- 1 Tbsp almonds
- ¼ Pineapple
- 4 Tbsps vegetable oil
- 1 tsp Turmeric
- ½ tsp Garam Masala
- 4 Tbsps raisins
- 6 Tbsps White vinegar
- salt
- freshly ground peppers
- cilantro
Preparation steps
Cook the rice in boiling salted water according to package directions. Soak the raisins in warm water 10 minutes. Rinse, trim and cut the white and light green parts of the scallions diagonally into thin slices. Rinse the celery and also cut into thin slices. Core the chile pepper and cut into thin strips. Chope the almonds. Peel the pineapple, remove the core and cut crosswise into thin slices.
Heat 2 tablespoons oil in a pan and sauté the turmeric and garam masala in it briefly, add the drained raisins, almonds and rice. Remove from the heat and allow everything to cool.
Mix vinegar, salt, pepper and remaining oil and stir into the salad. Let stand 20 minutes. Spoon the salad into a bowl and serve with the scallions, celery and pineapple, sprinkle with chile strips and serve garnished with cilantro leaves.
