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Rice Salad

Source of Recipe

Woman's World Magazine


Recipe Introduction

"Team flavorful, nutty brown rice with colorful, fresh veggies to create this mouthwatering dish."

List of Ingredients

1/2 cup uncooked basmati brown rice or brown rice
1/2 tsp. salt
3 Tbs. olive or vegetable oil
2 1/2 Tbs. white wine vinegar
1 Tbs. Dijon mustard
1 Tbs. minced fresh or 1 tsp. dried thyme
1 small zucchini, chopped
1/2 small yellow squash, chopped
1 small read pepper, chopped
1/2 small red onion, chopped
Red-leaf lettuce leaves for garnish
Thyme sprigs for garnish



Recipe

In medium saucepan, combine rice, 1 cup plus 2 Tbs. water and salt. Bring to boiling. Reduce heat to low; cover and simmer 40-45 minutes. Remove from heat; cover and let stand 10 minutes.

Meanwhile, in small bowl whisk together oil, vinegar, mustard and thyme. Place rice in a medium bowl with chopped zucchini, yellow squash, red pepper and red onion.

Add the dressing, and toss to coat well. spoon into a large serving bowl. tuuch in a few red-leaf lettuce leaves around the rice salad. Garnish with thyme sprigs.

Yield: 6 servings.

Per serving: 131 calories; 2 grams protein; 7 grams fat; 0 milligrams cholesterol; 15 grams carbohydrates; 260 milligrams sodium.

Prep: 10 minutes

Cooking time: 45 minutes; ready to serve in 55 minutes.