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Lemony Rice Salad with Carrots and Radishes

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. Combine the first 7 ingredients in a small bowl.

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