FIT-for-LIFE Mediteranian Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup long-grain brown rice or basmati rice (see recipe below) 1 tablespoon olive oil4 medium zucchini, cut into '/t-inch slices 1-2 tablespoons water 1 teaspoon dried basil 1 teaspoon dried oregano 4 cups lettuce— romaine (or any combination of these) 2 cups spinach or arugula, coarsely chopped 1 cup alfalfa sprouts 1/4 cup pimento-stuffed green olives, sliced The RICE:1 cup long-grain brown rice 2'/» cups water 1 tablespoon unrefined safflower oil GARLIC HERB DRESSING: 1 clove garlic, minced or crushed 5 tablespoons olive oil 2 tablespoons fresh lemon or lime juice 1/4 teaspoon dried chervil 1/4 teaspoon dried marjoram1/4 teaspoon dried mint 1/4 teaspoon dried thyme 1/4 teaspoon dried tarragon 1/4 teaspoon sea salt, seasoned salt, or salt-free seasoning Fresh ground black pepper
Prepare the rice.
Basmati rice is particularly special in this recipe, but if it is not available, long-grain brown rice is a good substitute.
1 cup long-grain brown rice
2'/» cups water
1 tablespoon unrefined safflower oil
In a large saucepan, combine all ingredients, bring to a boil, stir gently. Simmer, covered, over low heat for 40 minutes. Remove from heat without lifting cover. Allow to sit for 10 minutes before lifting cover.
or:
1c u p basmatirice
2 cups water
1 tablespoon unrefined saffloweroil
In a large saucepan, combine all ingredients, bring to a boil, stir gently. Simmer, covered, over low heat for 20 minutes. Lift cover immediately, and fluff with fork.
Prepare the zucchini.
Heat oil in wok or large skillet. Add zucchini slices, and toss in oil. Sprinkle with water and continue tossing for several minutes until zucchini turns a brighter color. Add basil and oregano. Toss gently and set aside.
Serves 2
Number of Servings: 1
Recipe submitted by SparkPeople user CARACIA.
Basmati rice is particularly special in this recipe, but if it is not available, long-grain brown rice is a good substitute.
1 cup long-grain brown rice
2'/» cups water
1 tablespoon unrefined safflower oil
In a large saucepan, combine all ingredients, bring to a boil, stir gently. Simmer, covered, over low heat for 40 minutes. Remove from heat without lifting cover. Allow to sit for 10 minutes before lifting cover.
or:
1c u p basmatirice
2 cups water
1 tablespoon unrefined saffloweroil
In a large saucepan, combine all ingredients, bring to a boil, stir gently. Simmer, covered, over low heat for 20 minutes. Lift cover immediately, and fluff with fork.
Prepare the zucchini.
Heat oil in wok or large skillet. Add zucchini slices, and toss in oil. Sprinkle with water and continue tossing for several minutes until zucchini turns a brighter color. Add basil and oregano. Toss gently and set aside.
Serves 2
Number of Servings: 1
Recipe submitted by SparkPeople user CARACIA.
Nutritional Info Amount Per Serving
- Calories: 1,323.4
- Total Fat: 112.7 g
- Cholesterol: 0.0 mg
- Sodium: 2,215.0 mg
- Total Carbs: 76.5 g
- Dietary Fiber: 18.0 g
- Protein: 14.3 g
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