Rice Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 735 cal. | (35 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 72.4 μg | (121 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 350 grams Long grain rice
- 8 Tbsps olive oil
- 4 Tbsps Fruit Vinegar
- 200 grams Green cabbage
- 75 grams Bacon
- 3 Tbsps Orange juice
- 3 Tbsps lemon juice
- salt
- peppers
- 1 bunch scallions
- 50 grams Sunflower seed
Preparation steps
Prepare the rice according to package directions and mix with 6 tablespoons olive oil, vinegar, salt and pepper while still warm. Set aside to cool.
Rinse and trim the cabbage and cut into strips. Blanch in boiling salted water for 12-15 minutes. Rinse in cold water and drain.
Toast the sunflower seeds in a nonstick frying pan and let cool.
Rinse and trim the scallions and shake dry. Finely chop the white parts, cut the green into fine rings and set aside separately.
Cut the bacon into very small cubes and fry with the chopped scallions in a pan with the remaining olive oil. Add the cabbage and cook for about 5 minutes. Deglaze with orange and lemon juice and season with salt and pepper, then let cool.
Serve the rice salad in layers. At the bottom of a bowl, distribute the cabbage mixture. Cover with the marinated rice and sprinkle with scallion tops and sunflower seeds.
Making preparation even quicker, you can prepare the salad with sauerkraut. Blanching the cabbage is then omitted.
