Persian Cucumber and Purple Rice Salad

Name: Persian Cucumber and Purple Rice Salad
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons coriander seeds, toasted; 454 grams Persian cucumbers (also called mini cucumbers; about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick; 237 milliliters purple jasmine rice; 2 teaspoons fresh lemon juice; 2 teaspoons grated lemon zest; 3 Tbsps extra-virgin olive oil; 1 bunch scallions, thinly sliced; 296 milliliters water

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

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

Water