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Basmati Rice Vegetable Salad

Contributed by: Bob's Red Mill Natural Foods

  • 2 cups Basmati Brown Rice
  • 2 Vegetable Oil + 1/2 cup Tb
  • 1 large Yellow Onion, coarsely chopped
  • 1 medium Sweet Red Bell Pepper, seeded & chopped coarsely
  • 2 stalks Celery, thinly sliced
  • 1 medium Zucchini, coarsely chopped
  • 2 cloves Garlic, pressed
  • 1/8 tsp ground black Pepper
  • 2 Tb Rice Wine Vinegar
  • 1 tsp ground Cumin Seed
  • 1 Tb Curry Powder
  • 1/2 tsp ground Cloves
  • 1/2 tsp Sea Salt
  • 2 Tb Butter

Directions

Rinse rice in 2-3 changes of cold water. Place rice in 6 cups of cold water. Bring to a boil; stir, reduce heat; cover and cook until tender, about 20 minutes. Strain and place in a large serving bowl or serving dish. Chill. Meanwhile, in a large skillet, heat butter and 2 tablespoons vegetable oil. Using medium-high heat, saute onion, bell pepper, celery and zucchini for 4 minutes. Add garlic and saute for 1 minute. In a bowl, thoroughly whisk 1/2 cup vegetable oil, vinegar, cumin, curry powder, cloves and salt and pepper. Pour over salad and gently combine. Serve chilled or at room temperature. Makes 12 servings.

Basmati Rice Vegetable Salad

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Products Used in this Recipe

Basmati Brown Rice
 Grains Beans Seeds
Basmati Brown Rice
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Sea Salt
 Baking Aids
Sea Salt
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Nutritional Information

Serving Size: 1 serving (94g) Amount Per
Serving 		% Daily
Value
Calories 250  
Calories from Fat 130  
Total Fat 14g 22%
Saturated Fat 4g 20%
Trans Fat g %
Cholesterol 5mg 2%
Sodium 70mg 3%
Potassium g %
Total Carbohydrate 30g 10%
Dietary Fiber 1g 4%
Sugars 1g 0%
Protein 3g 6%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.