Description
This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.
Ingredients
- 4 cups water
- 2 cups uncooked white rice
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon herb salt
- 1 tablespoon chopped capers
- 1 sprig fresh parsley, chopped
- ½ lemon, zested
- 3 zucchini, peeled and grated
- 2 carrots, peeled and grated
- ½ yellow bell pepper, cut into cubes
- ½ red bell pepper, cut into cubes
- 1 lemon, juiced
- salt to taste
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until rice is tender and liquid has been absorbed
- 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
- Mix capers
- parsley
- and lemon zest in a small bowl; add to rice. Mix in zucchini
- carrots
- yellow bell pepper
- and red bell pepper. Season with remaining 1 tablespoon olive oil
- lemon juice
- and salt.
Prep Time: 20 mins
Cook Time: 23 mins
Total Time: 43 mins
Servings: 4