Home > Nutrition > Healthy Recipes > Veggie Rice Salad  
Garden Vegetable Rice Salad
Garden Vegetable Rice Salad

Category: Side Dish | Serves: 12

(148 ratings)

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

Save As Favorite
Print This Recipe
Send to a friend
Full of a colorful array of vegetables, this makes a stunning side dish!
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
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.

Ratings & Reviews
(148 ratings)
Night Slim Pro Reviews 2021
Reviewed By: nighslimp
Night Slim Pro According to night slender expert reviews, the ...
Nov 30, 2021
View All Reviews

McAfee SECURE sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams