Lemony Rice Salad with Vegetables
I've had this recipe for about 12 years, finally made it... It's weird! A little sweet, peppery and tangy all together. Very filling though and super easy to make. I love the variety of textures, especially.
I've had this recipe for about 12 years, finally made it... It's weird! A little sweet, peppery and tangy all together. Very filling though and super easy to make. I love the variety of textures, especially.
- 2 tbsp water
- 1 teaspoon grated lemon rind
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 teaspoons thyme chopped fresh, or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups long-grain rice hot, cooked
- 1/2 cup red bell pepper chopped
- 3/4 cup radish shredded
- 1 small zucchini chopped
- 1/4 cup golden raisins
- 3 tbsp almonds or walnuts, chopped
- Carbohydrate 1.0627921875 g
- Cholesterol 0 mg
- Fat 2.207454375 g
- Fiber 0.599281241506338 g
- Protein 0.967193125 g
- Saturated Fat 0.16801409375 g
- Serving Size 1 1 Serving (5g)
- Sodium 0.08053125 mg
- Sugar 0.463510945993662 g
- Trans Fat 0.1239703125 g
- Calories 26 calories
Step-by-step
- While rice is cooking, combine the first 7 ingredients in a small bowl.
- Combine hot rice and remaining ingredients; drizzle with lemon mixture, and toss well.
- Serve warm or at room temperature.
Traditional grain salads rely on heavy oil dressings to coat starches, but this bright preparation uses citrus juice and grated rind to cut through the density while maintaining individual grain integrity. Combining hot cooked grains with raw produce requires precise handling so the vegetables retain their crunch rather than steaming into mush. Because starches continue absorbing moisture as they cool down, preparing this dish ahead demands adjustments that standard meal-prep guides overlook entirely.
- Use long-grain varieties like basmati or jasmine, as their lower amylose content prevents the starches from clumping together into a sticky mass when dressed.
- Shred the radishes using the coarse side of a box grater rather than a mandoline if you lack specialized kitchen gadgets, ensuring consistent surface area without risking scraped knuckles.
- Store leftovers in an airtight container in the refrigerator for up to three days, bringing the portion back to room temperature before eating to revive the congealed olive oil.
Allowing the mixture to rest for thirty minutes before serving permits the golden raisins to plump properly as they absorb excess liquid from the lemon juice. Proper cooling prevents the raw zucchini from releasing too much water into the starch bed, preserving textural contrast throughout storage.
