Herbed rice salad is a delicious and nutritious dish that combines the hearty texture of brown rice with the fresh flavors of herbs, almonds, and currants. This easy-to-make salad can be served as a standalone meal or as a side dish to complement any main course.
- Toast the almonds beforehand to enhance their flavor and add extra crunch to the salad.
- Rinse the brown rice well before cooking to remove excess starch and prevent it from becoming too sticky.
- Let the cooked rice cool to room temperature before mixing in the other ingredients to keep the salad fresh and maintain its texture.
- Feel free to adjust the amount of lemon juice and black pepper according to your taste preferences.
- For an extra burst of flavor, you can add a handful of chopped mint leaves or a sprinkle of feta cheese.
Your herbed rice salad is now ready to be enjoyed. Its delightful combination of textures and flavors, from crunchy almonds to sweet currants and aromatic herbs, makes it the perfect addition to any meal. Serve it fresh or let it chill in the refrigerator for the flavors to meld even further.
Nutrition Facts | |
---|---|
Serving Size | 200 grams |
Energy | |
Calories 260kcal | 13% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 50g | 14% |
Fiber 3.17g | 8% |
Sugar 4.79g | 5% |
Fat | |
Fat 6g | 7% |
Saturated 0.78g | 3% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 16ug | 2% |
Choline 16mg | 3% |
Vitamin B1 0.34mg | 28% |
Vitamin B2 0.13mg | 10% |
Vitamin B3 4.07mg | 25% |
Vitamin B6 0.31mg | 18% |
Vitamin B9 22ug | 5% |
Vitamin B12 0.00ug | 0% |
Vitamin C 6mg | 6% |
Vitamin E 1.66mg | 11% |
Vitamin K 60ug | 49% |
Minerals | |
Calcium, Ca 44mg | 3% |
Copper, Cu 0.26mg | 29% |
Iron, Fe 1.30mg | 12% |
Magnesium, Mg 90mg | 21% |
Phosphorus, P 210mg | 17% |
Potassium, K 260mg | 8% |
Selenium, Se 10ug | 18% |
Sodium, Na 10mg | 1% |
Zinc, Zn 1.45mg | 13% |
Water | |
Water 140g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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