Persian Cucumber and Purple Rice Salad

Persian Cucumber and Purple Rice Salad
Persian Cucumber and Purple Rice Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 140 calories, 2g of protein, and 6g of fat per serving. This recipe serves 8. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up water, lemon juice, purple jasmine rice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

1
Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes.
Ingredients you will need
WaterWater
RiceRice
SaltSalt
Equipment you will use
Sauce PanSauce Pan
2
Remove from heat and let stand, covered, 10 minutes.
3
Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely.Coarsely smash coriander seeds with side of a large knife.
Ingredients you will need
Whole Coriander SeedsWhole Coriander Seeds
SpreadSpread
RiceRice
Equipment you will use
KnifeKnife
Frying PanFrying Pan
4
Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
Ingredients you will need
CorianderCoriander
RiceRice
SaltSalt
Equipment you will use
BowlBowl
1
Rice, without other ingredients, can be cooked 1 day ahead and chilled.
Ingredients you will need
RiceRice
DifficultyExpert
Ready In5 hrs
Servings8
Health Score9
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