Basmati Rice with Summer Vegetable Salad

Name: Basmati Rice with Summer Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons; 473 milliliters cooked basmati rice, cooled; 2 Tbsps chopped flat-leaf parsley; 2 teaspoons fresh thyme leaves; 4 servings Kosher salt, freshly ground pepper; 177 milliliters torn mixed leafy greens, sprouts, and herbs; 79 milliliters extra-virgin olive oil; 2 Tbsps toasted pine nuts (optional); 2 Tbsps red wine vinegar; 1 small shallot, chopped; 79 milliliters chopped red, yellow, or white onion or scallions

Basmati Rice with Summer Vegetable Salad is a gluten free and vegan side dish. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 336 calories, 4g of protein, and 22g of fat each. The Fourth Of July will be even more special with this recipe. Head to the store and pick up carrot ribbons, basmati rice, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Pulse first 4 ingredients in a blender untilcombined; season with salt and pepper.With blender running, slowly drizzle in oil.Process dressing until well blended.

Ingredients you will need

Salt And Pepper