Lemony Rice Salad with Carrots and Radishes

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 28%
  • Fat: 7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.5g
  • Protein: 4.2g
  • Carbohydrate: 37.5g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 307mg
  • Calcium: 33mg

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

  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.
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