Purple Rice Salad

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Julie62W
Posted by
filed under Side Dishes

Side Dishes
 
Serving size: 1 handful
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 236 (12% DV)
Fat: 4g (6% DV)
Carbohydrates: 44g (15% DV)
Protein: 7g (14% DV)
Ingredients:  Makes 3 servings (3 handfuls)
3/4  cup
 
 
 
 
 
1  tablespoon
 
2  teaspoons
 

Tip: For nutritional information on all the ingredients in Purple Rice Salad just click on each ingredient name. Then adjust the serving size for any Purple Rice Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Cook the rice in simmering water for 22 to 24 minutes.
2
When the rice is tender, drain and rinse under cold water.
3
While the rice cooks, rinse and prepare the produce. Peel and mince the garlic. Slice scallions, separating white bottoms from the green tops. Small dice the zucchini.
5
Halve the cucumber lengthwise, scoop out and discard the seeds, then small dice the cucumber.
6
Cook the zucchini with the garlic and white bottoms of the scallions in 2 teaspoons oil over medium high heat, seasoning with pepper and onion powder.
8
Cook 3 to 5 minutes, stirring occasionally, then transfer to a large bowl to cool slightly.
9
Add the rice, cucumber, and rice vinegar to the bowl of cooked zucchini. Stir to combine, and season as desired. Divide between 3 plates and garnish with the green tops of the scallions.
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