Veggie Rice Salad

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Garden Vegetable Rice Salad

Category: Side Dish | Serves: 12

(149 ratings)

Nutrition Information:

Calories: 176
Protein: 3 g
Carbs: 30 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 12 mg
Fiber: 2 g

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Full of a colorful array of vegetables, this makes a stunning side dish!

Ingredients:

2 cups long grain rice
4-1/2 cups water
1 bay leaf
2 lemons
2 tsp trans free margarine
2 Tbsp olive oil
1/2 cup fresh basil, shredded
1/2 cup diced zucchini
1/2 cup diced yellow squash
1/4 cup diced red pepper
1/2 cup diced eggplant
1/2 cup diced tomato
2 Tbsp olive oil
1 clove garlic
1/4 cup fresh basil
Juice of 1 lemon

Directions:

1	Bring water to a boil in saucepan. Add the bay leaf, one lemon cut in half, rice,and margarine.
2	Turn down heat to low and cover. Cook for approximately 20 minutes until the rice is tender. Place cooked rice in refrigerator to cool. Discard bay leaf and lemon halves.
3	Heat a large skillet over medium heat. Place 2 Tbsp olive oil in skillet and add zucchini and yellow squash.
4	Stir-fry for 8 minutes over medium heat stirring occasionally. Add half of basil and remove to serving bowl.
5	Return to skillet and add red pepper, eggplant, tomato and garlic along with the remaining olive oil. Cook for 5-10 minutes over medium heat until the eggplant is tender, but not mushy.
6	Toss all vegetables together with remaining basil and juice of one lemon. Add rice and toss together. Serving Size: 1 cup.
7	ENJOY!

Ratings & Reviews	(149 ratings)

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