Crunchy Vegetable and Brown Rice Salad

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.

Instructions

1
Fill a 2-quart saucepan three fourths full with salted water and bring to a boil.
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WaterWater
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2
Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes.
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RiceRice
3
Drain rice in a colander and rinse under cold running water until cool.
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RiceRice
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4
Drain rice well.
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RiceRice
5
While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice.
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Bell PepperBell Pepper
ZucchiniZucchini
CarrotCarrot
CeleryCelery
RiceRice
6
Remove tough stems from arugula and chop leaves. Chop scallions.
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Green OnionsGreen Onions
ArugulaArugula
7
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.
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ZucchiniZucchini
CarrotCarrot
CeleryCelery
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IceIce
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BowlBowl
8
Drain vegetables in a sieve and transfer to ice water to stop cooking.
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VegetableVegetable
WaterWater
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9
Drain vegetables well.
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10
In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper.
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Lemon JuiceLemon Juice
MustardMustard
PepperPepper
BrothBroth
SaltSalt
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11
Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper.
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Salt And PepperSalt And Pepper
VegetableVegetable
Green OnionsGreen Onions
ArugulaArugula
RiceRice
12
Serve salad at room temperature.
DifficultyHard
Ready In45 m.
Servings4
Health Score71
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