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Minty Warm Rice and Vegetable Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Minty Warm Rice and Vegetable Salad

This recipe makes 4 servings

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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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