Lemony rice salad with carrots and radishes

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Water
1 teaspoon Grated lemon rind
2 tablespoons Fresh lemon juice
1 tablespoon Olive oil
2 teaspoons Chopped fresh of 1/2 teaspoon dried thyme
½ teaspoon Salt
¼ teaspoon Black pepper
2 cups Hot cooked long-grain rice
¾ cup Shredded carrot
¾ cup Shredded radish
¼ cup Golden raisins
3 tablespoons Chopped walnuts; toasted

Directions

1. Combine the first 7 ingredients in a small bowl.

2. Combine rice and remaining ingredients; drizzle with lemon mixture, and toss well. Serve warm or at room temperature. Yield: 4 servings (serving size: 1 cup).

Calories 223 (28% from fat); Fat 7g (sat 0.7g, poly 2.5g, mono 3.3g); Protein 4.2g; Carb 37.5g; Fiber 2.2g; Chol 0mg; Iron 1.6mg; Calc 33mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.

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