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.
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.
Remove from heat and let stand, covered, 10 minutes.
Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely.Coarsely smash coriander seeds with side of a large knife.
Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
Rice, without other ingredients, can be cooked 1 day ahead and chilled.