Lemony Rice Salad with Vegetables
I've had this recipe for about 12 years, finally made it... It's weird! A little sweet, peppery and tangy all together. Very filling though and super easy to make. I love the variety of textures, especially.
- Preparing Time: 15 minutes
- Total Time: 25 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tbsp water
- 1 teaspoon grated lemon rind
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 teaspoons thyme chopped fresh, or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups long-grain rice hot, cooked
- 1/2 cup red bell pepper chopped
- 3/4 cup radish shredded
- 1 small zucchini chopped
- 1/4 cup golden raisins
- 3 tbsp almonds or walnuts, chopped
- Carbohydrate 1.0627921875 g
- Cholesterol 0 mg
- Fat 2.207454375 g
- Fiber 0.599281241506338 g
- Protein 0.967193125 g
- Saturated Fat 0.16801409375 g
- Serving Size 1 1 Serving (5g)
- Sodium 0.08053125 mg
- Sugar 0.463510945993662 g
- Trans Fat 0.1239703125 g
- Calories 26 calories
While rice is cooking, combine the first 7 ingredients in a small bowl. Combine hot rice and remaining ingredients; drizzle with lemon mixture, and toss well. Serve warm or at room temperature.
