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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.