Lemony Rice-Parsley Salad

Name: Lemony Rice-Parsley Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters arborio rice; 1 Tbsp capers, rinsed and drained; 237 milliliters tightly packed flat-leaf parsley leaves, coarsely chopped; 1 Tbsp fresh lemon juice; 4 servings Lemon wedges, for serving; 2 teaspoons grated lemon zest; 79 milliliters oil-cured pitted black olives, coarsely chopped; 59 milliliters extra-virgin olive oil; 1 smalls sweet Italian frying pepper, cut into 1/4-inch dice; 4 servings Salt and freshly ground pepper

Lemony Rice-Parsley Salad is a gluten free, fodmap friendly, and vegan side dish. This recipe makes 4 servings with 324 calories, 4g of protein, and 16g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon zest, lemon wedges, tightly flat-leaf parsley leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Bring a large saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the rice and simmer over moderate heat until just tender, about 14 minutes.

Ingredients you will need

Rice

Drain thoroughly.

In a large bowl, toss the rice with the olive oil and lemon juice. Stir in the parsley, frying pepper, olives, capers and lemon zest and season with salt and pepper.

Ingredients you will need

Salt And Pepper