Forbidden Rice and Vegetable Salad
Serves 4
Time 40 min
Forbidden rice, a deep purple grain with a nutty flavor, is packed with antioxidants — as are the carrots, yellow bell pepper, zucchini and green onions in this tasty dish. This dramatically colored rice salad is sure to impress guests at your table.
Special Diets:
Ingredients
- 1 cup forbidden rice
- 2 cups grated rainbow carrots
- 1 yellow bell pepper, diced
- 1/2 medium English cucumber, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 large zucchini, chopped
- 2 green onion, white and light green parts, chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons walnut oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- cayenne pepper
- 1/4 cup chopped fresh mint
Method
Prepare rice according to package directions. Cool.
In a large serving bowl, whisk vinegar, walnut oil, mustard, salt and cayenne together.
Add carrots, bell pepper, cucumber and rice, tossing to combine.
In a medium skillet, heat olive oil over medium heat and sauté zucchini and scallion whites until crisp-tender, about 4 minutes. Stir into rice mixture.
Garnish with mint and reserved green onions before serving.
Nutritional Info:
Per serving: 290 calories (110 from fat), 12g total fat, 1g saturated fat, 0mg cholesterol, 340mg sodium, 42g carbohydrates (5g dietary fiber, 5g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup forbidden rice
- 2 cups grated rainbow carrots
- 1 yellow bell pepper, diced
- 1/2 medium English cucumber, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 large zucchini, chopped
- 2 green onion, white and light green parts, chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons walnut oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- cayenne pepper
- 1/4 cup chopped fresh mint