Minty Warm Rice and Vegetable Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 308 |
| pro | 11 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 54 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 589 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 14 |
| vit A | 19 |
| vit C | 118 |
| folate | 32 |
Serve with leaf lettuce and flatbread.
Ingredients
-
1-1/2 cups (375 mL) vegetable stock
3/4 cup (175 mL) long-grain rice
1 zucchini, grated
1 cup (250 mL) snow_peas, cut_in half
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 sweet red pepper, chopped
1/4 cup (50 mL) chopped fresh mint
2 tbsp (25 mL) wine_vinegar
1 tbsp (15 mL) olive_oil
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation
In saucepan, bring stock to boil. Add rice; cover and cook over low heat for 15 minutes. Add zucchini and snow peas; cook, covered, for 5 minutes or until rice is tender. Fluff with fork.
Add chickpeas, red pepper, mint, vinegar, oil, garlic, salt and pepper; toss gently.
Additional information :
Variation
Minty Warm Couscous Salad: Omit rice. Bring stock to boil. Add snow peas; cover and cook for 1 minute. With slotted spoon, transfer snow peas to bowl. Add 1 cup (250 mL) couscous and zucchini; remove from heat. Cover and let stand for 5 minutes. Fluff with fork. Return snow peas to pot. Continue with recipe.
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