Lemony Rice Salad with Carrots and Radishes

Lemony Rice Salad with Carrots and Radishes Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe from

Nutritional Information

Calories 223
Caloriesfromfat 28 %
Fat 7 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 2.5 g
Protein 4.2 g
Carbohydrate 37.5 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 307 mg
Calcium 33 mg

Ingredients

2 tablespoons water
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups hot cooked long-grain rice
3/4 cup shredded carrot
3/4 cup shredded radish
1/4 cup golden raisins
3 tablespoons chopped walnuts, toasted

Preparation

Combine the first 7 ingredients in a small bowl.

Combine rice and remaining ingredients; drizzle with lemon mixture, and toss well. Serve warm or at room temperature.

Note:

March 1999
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