Rainbow Rice
In this vibrant salad, fluffy grains of rice mingle with the sweetness of dried apricots, the crunch of fresh vegetables, and the nutty hint of toasted seeds. All tossed in a citrusy dressing, this wholesome dish is a celebration of colors, flavors, and textures in every bite.
— Constant Cookbook
Ingredients
- 100g basmati rice , long grain rice or brown rice
- 1 small red pepper , deseeded and finely chopped
- ½ cucumber , deseeded and finely chopped
- 1 large carrot , grated
- 6 dried apricots , chopped
- 2 tbsp toasted pumpkin seeds or sunflower seeds
- 2 tbsp olive oil
- ½ orange , juice only
Instructions
- Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2 big kids or 4 small
Nutrition
- Calories: 450 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.07 milligram of sodium
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