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Rice Salad with Dill and Baby Vegetables Recipe

Rice Salad with Dill and Baby Vegetables Recipe

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Rice Salad with Dill and Baby Vegetables

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Ingredients:

Serving

4 oz baby carrots (about 16), trimmed , halved lengthwise
8 oz baby zucchini or baby pattypan squash, ends trimmed, halved
3/4 cup long- grain white rice
1/2 cup plain low-fat yogurt
3 tbsp chopped fresh dill
1 1/2 tbsp rice vinegar
1 tsp olive oil
fresh dill sprigs (optional)

Directions:

Blanch carrots in large pot of boiling salted water 1 minute. Add zucchini and cook 1 minute. Using slotted spoon, transfer vegetables to colander. Rinse under cold water; drain well. Add rice to same pot of boiling water. Cook until tender, about 15 minutes. Drain. Rinse under cold water; drain well. Cool to room temperature.
Mix rice, carrots and zucchini in large bowl. Add yogurt, chopped dill, vinegar and oil. Toss to coat. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with dill sprigs, if desired.
Per serving: calories, 173; total fat, 2 g; saturated fat, 0; cholesterol, 1 mg Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	51.53 Kcal (216 kJ)
Calories from fat	15.68 Kcal
		% Daily Value*
Total Fat	1.74g	3%
Cholesterol	1.84mg	1%
Sodium	45.62mg	2%
Potassium	402.19mg	9%
Total Carbs	6.2g	2%
Sugars	3.56g	14%
Dietary Fiber	1.43g	6%
Protein	3.53g	7%
Vitamin C	20.8mg	35%
Vitamin A	0.3mg	9%
Iron	0.9mg	5%
Calcium	77.9mg	8%

Amount Per 100 g
Calories	41.97 Kcal (176 kJ)
Calories from fat	12.77 Kcal
		% Daily Value*
Total Fat	1.42g	3%
Cholesterol	1.5mg	1%
Sodium	37.16mg	2%
Potassium	327.6mg	9%
Total Carbs	5.05g	2%
Sugars	2.9g	14%
Dietary Fiber	1.16g	6%
Protein	2.87g	7%
Vitamin C	16.9mg	35%
Vitamin A	0.2mg	9%
Iron	0.7mg	5%
Calcium	63.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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