Mediterranean Rice Salad
Full of sunny flavours and crisp veggies, this salad is equally nice made with barley or couscous.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 214 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 38 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 298 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 60% |
| vit C | 20% |
| folate | 9% |
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1-1/2 cups (375 mL) long-grain rice
1/4 cup (50 mL) dried currants
1/4 cup (50 mL) chopped onion
2 carrots, grated
1 zucchini, grated
Dressing:
1/2 cup (125 mL) orange juice
1/4 cup (50 ml) chopped fresh mint (or 1 tsp/5 mL dried)
3 tbsp (50 mL) vegetable oil
2 tbsp (25 mL) rice or wine vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) salt
3/4 tsp (4 mL) each ground cumin and coriander
1/2 tsp (2 mL) each paprika and pepper
Preparation:
In large saucepan, bring 3 cups (750 mL) water to boil; stir in rice. Reduce heat to low; cover and cook for about 20 minutes or until tender and water is absorbed. Remove from heat. Stir in currants, onion, carrots and zucchini.
Dressing: Whisk together orange juice, mint, oil, vinegar, honey, salt, cumin, coriander, paprika and pepper; stir into rice mixture. Cover and refrigerate for about 2 hours or until chilled.
Additional Information
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Tip: For extra colour, use a red onion. If the flavour is too strong, soak onion in cold water for 15 minutes before using.
Food Safety Fact: Surprisingly, leftover cooked rice can develop toxins that will make you sick. Cover and refrigerate within 1 hour of cooking. Keep for no longer than 2 days.
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