Crunchy Vegetable and Brown Rice Salad
You can never have too many side dish recipes, so give Crunchy Vegetable and Brown Rice Salad a try. This gluten free, dairy free, and vegetarian recipe serves 4. One portion of this dish contains around 5g of protein, 5g of fat, and a total of 181 calories. If you have arugula, pepper, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Fill a 2-quart saucepan three fourths full with salted water and bring to a boil.
Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes.
Drain rice in a colander and rinse under cold running water until cool.
While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice.
Remove tough stems from arugula and chop leaves. Chop scallions.
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute.
Drain vegetables in a sieve and transfer to ice water to stop cooking.
In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper.
Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper.
Serve salad at room temperature.