Vegan Persian Rice Salad
Try this Vegan Persian Rice Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp sea salt
- 1/2 cup shredded carrots
- 1/4 cup golden raisins
- 2 cups cooked basmati rice cooled (i used my fluffy coconut basmati rice)
- 1/2 tsp saffron
- pinch turmeric
- red pepper flakes (optional)
- 1/4 cup slivered or whole smoked almonds
- lemon juice to top (optional)
- Carbohydrate 138.20393503673 g
- Cholesterol 0 mg
- Fat 4.66208500021247 g
- Fiber 11.5572497760652 g
- Protein 13.5549600015658 g
- Saturated Fat 0.945718500069746 g
- Serving Size 1 1 recipe (544g)
- Sodium 937.813000005543 mg
- Sugar 126.646685260665 g
- Trans Fat 0.467595500071593 g
- Calories 636 calories
In a large mixing bowl, combine the cooled basmati rice and add the saffron, sea alt, turmeric and red pepper flakes and mix well. Stir through the shredded carrots, golden raisins and smoked almonds and mix until fully incorporated. Top with lemon juice and serve immediately.
