Spring Vegetable Rice Salad

Rice salads are a popular dish in many cultures around the world. They are versatile, healthy, and can be customized with a variety of ingredients.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 12.

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Easy

Spring Vegetable Rice Salad

Cooking Method: Boiling, Steaming Cuisine: International Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 1000

Best Season: Spring

Ingredients

Servings

• 1 cup Rice
• 1 cup Broccoli
• 1 cup Carrots
• 1 cup Peas
• 1 cup Bell pepper
• 1 cup Red onion
• 1 cup Cherry tomatoes
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 2 tablespoon Fresh parsley
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook the rice according to package instructions.
2. In a separate pot, boil water and blanch the broccoli, carrots, and peas for 2 minutes. Drain and set aside.
3. In a large bowl, combine the cooked rice, blanched vegetables, bell pepper, red onion, cherry tomatoes, olive oil, lemon juice, fresh parsley, salt, and black pepper.
4. Toss everything together until well combined.
5. Serve the salad chilled or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.