Camargue Red Rice Salad
Camargue Red Rice Salad might be just the main course you are searching for. This recipe makes 4 servings with 800 calories, 13g of protein, and 47g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have spinach, freshly cracked pepper, kosher salt, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.
Instructions
Boil the rice just as you would pasta, in a large pot of boiling salted water, for 30 minutes, or until it is tender, but still has a firm texture.
Add the zucchini and haricots verts, and cook an additional 5 minutes.
Drain the rice and vegetables together.
While the rice and vegetables are draining, roughly chop the parsley, and add it to the food processor with the olive oil and salt. Run the machine for 5 minutes, until you have a very green parsley oil.
Add the lemon juice and some pepper, and then add all the sauce to the rice, along with the scallions, and toss well.
Leave the rice salad to cool completely to room temperature. Just before serving, toss in the olives, spinach, and walnuts.
Serve at room temperature alongside poultry or fish, or as one of many vegetarian salads.