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Rice Salad Primavera

Healthy.Eater's picture
Ingredients
  Chicken stock/Low sodium chicken broth/water 2 Cup (32 tbs)
  Long grain brown rice 1 Cup (16 tbs)
  Broccoli florets 5 Ounce (About 2 Cups)
  Carrots 2 Medium, peeled and thinly sliced
  Zucchini 2 Small, halved lengthwise and sliced 1/2 inch thick
  Firm tofu 8 Ounce, cut into 3/4 inch cubes
  Sweet green pepper 1 Medium, cored, seeded, and chopped
  Green onions 3 , including tops, finely chopped
  Chopped walnuts 1⁄2 Cup (8 tbs) (To Garnish)
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated lemon rind 1 Teaspoon
  Dijon mustard 2 Teaspoon
  Black pepper 1⁄4 Teaspoon (Otherwise To Taste)
  Salt 1⁄4 Teaspoon (Otherwise To Taste)
  Walnut oil/Olive oil 3 Tablespoon
  Olive oil/Vegetable oil 2 Tablespoon
  Snipped fresh dill/2 teaspoons dill weed, crumbled 2 Tablespoon
Directions

1 ln a medium-size saucepan, bring the stockto a boil.
Add the rice, cover, and simmer over low heat for 40 minutes or until the rice is tender.
Let stand for 5 minutes.
2 Meanwhile, bringa large saucepan of water to a boil.
Add the broccoli and carrots and cook for 2 minutes.
Add the zucchini and cook 1 minute more or until the vegetables are crisp-tender.
Drain the vegetables, rinse under cold running water, and pat dry.
3 To make the dressing: In a large bowl, combine the lemon juice, rind, mustard, salt, and black pepper.
Add the oils in a thin stream, whisking constantly until the dressing is blended and slightly thickened.
Stir in the dill, rice, vegetables, tofu, green pepper, and green onions and toss to coat.
Sprinkle with the walnuts if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Healthy

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