Directions:
- Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
- Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
- Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.47 Kcal (1036 kJ) | ||
| Calories from fat | 77.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 13% | |
|---|---|---|---|
| Cholesterol | 4.74mg | 2% | |
| Sodium | 562.5mg | 23% | |
| Potassium | 233.73mg | 5% | |
| Total Carbs | 33.35g | 11% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 10.04g | 20% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 42.5mg | 236% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.87 Kcal (393 kJ) | ||
| Calories from fat | 29.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 13% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 2% | |
| Sodium | 213.36mg | 23% | |
| Potassium | 88.66mg | 5% | |
| Total Carbs | 12.65g | 11% | |
| Sugars | 1.79g | 19% | |
| Dietary Fiber | 1.46g | 15% | |
| Protein | 3.81g | 20% | |
| Vitamin C | 4mg | 18% | |
| Iron | 16.1mg | 236% | |
| Calcium | 24.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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