Name: Basmati Rice Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 cups water; 1 cup uncooked basmati (or jasmine) rice; 1 cup finely chopped zucchini; 1 cup finely chopped cucumber; 1 cup finely chopped tomatoes; 1 cup snipped fresh cilantro; ½ cup finely chopped green onions; 3 tbsp lemon juice; 21 Seasoning Salute to taste (optional); ¼ tsp freshly ground black pepper; Sea salt, to taste

CategorySalads, Side DishesDifficultyIntermediate

Yields6 Servings

Prep Time30 minsCook Time20 minsTotal Time50 mins

2 cups water

1 cup uncooked basmati (or jasmine) rice

1 cup finely chopped zucchini

1 cup finely chopped cucumber

1 cup finely chopped tomatoes

1 cup snipped fresh cilantro

½ cup finely chopped green onions

3 tbsp lemon juice

21 Seasoning Salute to taste (optional)

¼ tsp freshly ground black pepper

Sea salt, to taste

Cook your rice. Remove from heat. Transfer your rice to a large bowl; cool slightly

Stir zucchini, cucumber, tomatoes, cilantro, green onions, 3 Tbsp. Of the lemon juice, 21 Seasoning Salute to taste (optional) and the pepper into rice.

Season with salt and, if desired, additional lemon juice. Cover and chill at least 1 hour or let stand at room temperature 30 minutes to allow flavors to blend.

To Store: Seal in an airtight container and store in the refrigerator up to 5 days.

Recipe from Forks Over Knives magazine

Ingredients