|Home > Nutrition > Healthy Recipes > Veggie Rice Salad|
Nutrition Information:Calories: 176
Protein: 3 g
Carbs: 30 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 12 mg
Fiber: 2 g
|1||Bring water to a boil in saucepan. Add the bay leaf, one lemon cut in half, rice,and margarine.|
|2||Turn down heat to low and cover. Cook for approximately 20 minutes until the rice is tender. Place cooked rice in refrigerator to cool. Discard bay leaf and lemon halves.|
|3||Heat a large skillet over medium heat. Place 2 Tbsp olive oil in skillet and add zucchini and yellow squash.|
|4||Stir-fry for 8 minutes over medium heat stirring occasionally. Add half of basil and remove to serving bowl.|
|5||Return to skillet and add red pepper, eggplant, tomato and garlic along with the remaining olive oil. Cook for 5-10 minutes over medium heat until the eggplant is tender, but not mushy.|
|6||Toss all vegetables together with remaining basil and juice of one lemon. Add rice and toss together. Serving Size: 1 cup.|
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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