Vegetable and Rice Salad

This Vegetable and Rice Salad combines vibrant, fresh vegetables with fluffy rice, creating a refreshing and wholesome dish perfect for a light dinner. Tossed in a zesty lemon dressing, it's a delightful option for those seeking a kosher meal packed with flavor and nutrition.

Ingredients

• Brown rice - 1 cup
• Water - 2 cups
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Cherry tomatoes - 1 cup, halved
• Carrot - 1 medium, grated
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Lemon juice - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the brown rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the rice is tender and the water is absorbed.
3. While the rice is cooking, prepare the vegetables: dice the cucumber and red bell pepper, halve the cherry tomatoes, grate the carrot, and finely chop the red onion and parsley.
4. In a large bowl, combine the diced cucumber, red bell pepper, cherry tomatoes, grated carrot, red onion, and parsley.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
6. Once the rice is cooked, fluff it with a fork and let it cool for a few minutes.
7. Add the cooked rice to the vegetable mixture and pour the dressing over the top.
8. Toss everything together until well combined. Adjust seasoning if necessary.
9. Serve chilled or at room temperature.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 54 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

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